Hills around Chieti- Majella slopes
ORIGIN OF THE GRAPE
Montepulciano is an autochthonous grape of the center of Italy and in particular of the area between Marche and Abruzzo regions. There are several documents dating
back to 1700. In detail, the native land of this vine seems to be Torre de’ Passeri in the province of Pescara.
Medium – Calcareous
ALTITUDE AND EXPOSURE
Orsogna 432 M. a.s.l.
Handpicked, unlike red winemaking, it is not necessary to complete phenolic maturation, so it is better to rely on technological maturity to obtain the desired sugar degree and the right acidity; however, it is good not to anticipate too much the harvesting to avoid herbaceous, harsh and not at most aromatic products. The grapes are vinified “in white” (i.e. without contact with the skins). The fermentation yeasts are indigenous selected on the local flora and bound to its biodiversity. The fermentation is carried out at controlled temperature. The maturation at the end of fermentation on good lees gives to the wine complex and important tones.
Pink, intense and brilliant cherry color.
Hints of raspberries, pomegranate and balsamic tones. Good flavour and tannic sensations enhance vitality of the wine.
Striking start with (fiery) tasting attack with fruity and floral notes is linked to a present but well-integrated tannin. The acid nerve makes it warm and fresh.
It is perfect to be paired with appetizers and fish soups, fist dishes, delicate cheeses, light roasts and simple dishes as pizza.