We used stainless steel and concrete tanks for the vinification process. Maceration on the skins generally lasts for around 15 days at a controlled temperature no higher than 29°C. Sulphur dioxide is used in minimal doses. In the first two days the fermenting grapes are racked and returned (the technique of delestage) twice. Durung this process some of the seeds are removed to reduce bitter and grassy notes. Subsequently the fermenting mass in pumped over every 3-4 days for approximately 10 minutes at a time. As the wine is drawn off it undergoes a soft pressing at a minum of 12 atm. The resulting free-run must is then stord in a stainless steel or concrete tanks to await further management. Malolactic fermentation is controlled but not induced. Finally the wine undergoes 9 month maturation in 35hl Slavonion oak butts.

 Graoes: Montepulciano 100%
Smell: Cherry jam, vanilla, cocoa
Food Pairing: braised meat, cheese

Name: Montepulciano d’Abruzzo DOC Riserva
Type: Still red wine
Grapes: Moltepulciano 100%
Vineyard locations: Catignano – Pescara
Vineyard age: 40 years old
Exposure: South-east
Altitude: 365 metres above sea level
Soil type: calcareous-clay
Vine Training: Pergola abruzzese
Vine per hectare: 3200 plants
Harvest: Late october
Vinification: stainless steel and concrete tanks
Maturation: 9 menths in 35 hl slavonian-oak butts
Refining: at least 6 months in the bottle
Alcohol: 14% abv
Longevity: best drunk within 10 years of bottling
Decanting: at least 60 minutes
Service temperature: 18°c | 64°F
Look: deep ruby red
Smell: cherry jam, vanilla, cocoa
Taste: intense, soft, balanced, long finish
Food Pairing: braised meat, cheese