We use 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 dioxine is used in minimal doses. In the first two days the fermenting graoes are racked and returned (the technique of delestage) twice. During this process some of the seeds are removed to reduce bitter and grassy notes. Subsequently the fermenting mass is 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 maximum of 12 atm. The resulting free-run must it then stored in stainless steel or concrete tanks to await further management. Malolactic fermentation is controlled but not induced.

 Grapes: Montepulciano 100%
Smell: cherry jam, earthy, pepper
Food Pairing: Fatty fishes meat

Name: Montepulciano d’Abruzzo DOC
Tye: still red wine
Grapes: Moltepulciano 100%
Vinyard locations: Catignano – Pescara
Vineayrd age: 20 years old
Exposure: South-East
Altitude: 365 metres above sea level
Soil type: calcareous- clay
Vine training: Guyot
Vine per hectare: 4000 plants
Harvest: Mid october
Vinification: stainless steel and concrete tanks
Refining: 4 months in the bottle
Alcohol: 13% vol
Longevity: best drunk within 5 years of bottling
Cedanting: above 30 minutes
Service temperature: 18°c | 64°F
Look: ruby red
Smell: cherry jam, earthy, pepper
Taste: intense, soft, fresh, balanced
Food pairing: fatty fishes, meat