From vineyards around San Salvo in the north of the region, grapes were mainly hand-harvested off pergola-trained vines. De-stemmed, crushed and pumped into stainless steel tanks, the wine fermented at temperatures up to 34 degrees Celsius for about 6 days. Frequent pump overs early to increase extraction were reduced toward the end of fermentation. The wine was then transferred to tank for malolactic fermentation. The aim is to capture the power and intensity of the grape, together with a lift and freshness seldom found in this region.
Sustainably farmed, this Montepulciano d'Abruzzo (Montepulciano grape, made in the region of Abruzzo) is fresh, with a ruby hue; medium-bodied, black fruits, black cherry, coffee and chocolate notes. It is made to match with simple, everyday cuisine, think: pizza!
