Variety Mix: 100% Montepulciano d'Abruzzo
Soil: Mixed soil verging on clay, about 250 metres above sea level.
Training: Covered scaffolding
Sensory Evaluation: Deep red wine with bright purple hues, rich liquorice and black berries fragrance and intense full-bodied taste
Winemaking System: Low temperature fermentation.
Winemaking Process: Manually picked grapes are crushed within two hours by a crusher-stemmer. Crushed grapes are put into vitrified concrete fermenters and cooled down. Because of its thick walls, this kind of tank prevents must from sudden changes in temperature. As soon as tumultuous fermentation finishes, the must is moved into stainless steel tanks for the secondary fermentation, at the end of which deposit is removed from must. After a six-month long rest, the wine is raked again into big oak casks in which it ages and naturally micro-oxygenates. Afterwards the wine is put into bottles to mature for at least six months.
Gastronomy Match: Great with roasts, BBQs, fowl and vintage cheese.
Gambero Rosso’s guide “Vini d’Italia”: 2/3 glasses and finalist for 3/3 glasses in 2009.
Veronelli’s guide: 1/3 stars in 2009, 2010 and 2011.
TCI’s guide “Vini buoni d’Italia 2010” (Italian Good Wines 2010): 4/4 stars.
Honourable Mention at Vinitaly 2008.
Winner at Concorso Nazionale Vini Pramaggiore (National Wine Contest of Pramaggiore) in 2008.