Montepulciano d’abruzzo DOC

vinification and ageingThe stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and realeasing the juice. The juice is left to macerate on the skins for about a week in rotating temperature controlled stainless steel vinifiers at a temperature of about 28-30° C. After the alcoholic fermentation is over, the wine undurgoes also the maloactic fermentation, a process that lowers total acidity and makes wines seem rounder and fuller in flavour. The wine is then placed to age in large Slavonian Oak casks.

colourBrilliant, attractive and warm ruby-red colour.

bouquetAmple and remarkably complex, with vinous and characteristic tones.

flavourDry on the palate and gracios, with delicate and soft veining, a fine and harmonious balance.

food matchesThis wine can be consumed throughout a meal and matches perfectly with all red meat and game dishes, savoury preparations of the rural tradition and cheeses that have been aged for moderate to long periods.