Lammidia

Another lucky twinning with Cantina Indigeno. This time the result is DDUBBOTT in LIMITED EDITION (clear inspiration from the accordion in the Abruzzo version characterized by only two basses - DDU' BOTTE - precisely), blend of 50% Passerina di Lammidia and 50% Montonico di Cantina Indigeno, macerated with the stalks to 14 days.

Wine infused with Clary Sage, Artemisia Absinthium and Verbena Odorosa, with the addition of apple juice.

Vinification: Destemmed by hand. Contact with the skins with daily milling for two weeks Aging: Barrique Description: Pepper, black pepper, an enveloping texture in the mouth which recalls velvet

An unconventional red wine as per the Lammidia style, in which freshness and ease of drinking are sought. Obtained from pure red grapes with carbonic maceration for a week and refinement in steel. A wine that has beautiful aromas on the nose reminiscent of red fruit, followed by liquorice and spicy notes. The south of France made in Pescara.

a juice of wild strawberries and currants that ends with a strong acidity! To drink as much as I can!!!

Rosso Anfora di Lammidia is a fresh and compulsively drinkable wine obtained from red grapes. Produced by manually destemming the grapes and pressing them softly with your feet. Fermented spontaneously in amphora in contact with the skins immersed in the must for 10 days. Subsequently the wine refines together with the fine lees for a further 10 months.

Pino Nero is a red wine obtained from red grapes, fermented with semi-carbonic maceration. Spontaneous fermentation. Aging in fiberglass tanks. Without sulphites added before bottling. The result is a wine that gives the palate a great sensation of freshness and many fruit flavors.

Panda di Lammidia is a rosé wine obtained from a blend of red and white grapes. The vinification takes place spontaneously in cement, while the refinement takes place in anofra. Panda is a fresh, fruity wine, with excellent minerality and drinkability.

100% Montonico, whole bunch carbonic maceration fermentation for a week in cement tanks, then pressed and refined in the same. A territorial grape juice with infinite drinkability! From one of the oldest grapes of Abruzzo here is a wine with super floral aromas and sensations, a slightly citrusy freshness and a lot of minerality! Vibrant like all Lammidia wines!!!

Miscela di Lammidia is an expertly blended wine of red and white grapes. Spontaneous fermentation and aging in steel tanks. A wine that presents itself with the right aroma, freshness and body, and stands out for the ease and promptness of a quick sip.

Frekt by Lammidia is a fresh and surprisingly drinkable white wine made from white grapes. The vinification is spontaneous, with half of the pecorino being pressed directly, while the other half is macerated for 2 weeks in concrete with a submerged cap, and then they are assembled and aged in fiberglass containers. Frekt is a wine that stands out for its freshness, its drinkability and rusticity, and its fruity hints. A wine that will make you definitively fall in love with Lammidia.

Lammidia's Bianchetto is now a guarantee! An exuberant wine made from white grapes that ferments spontaneously and macerates on the skins for 12 hours. Refines in concrete tanks. A wine that is immediately recognizable with its tropical aromas of pineapple, mango and passion fruit, and which impresses in the mouth with its super drinkability and freshness. A wine that recalls summer and its fruits.

Anubi is a wine made from red grapes. The grapes are vinified with the carbonic maceration technique, throwing the whole bunches into a large concrete vat where they remain without oxygen for 2 weeks. The result is a wine with intense fruit aromas, great freshness and drinkability.

red wine grapes and that's it

Mountain apples (Molise). Pressed together with lemons, pressed slowly. Ferment. Decant. Bottled with residual sugar to start the second fermentation. Disgorged and filled with the same juice.

Apples from the Abruzzo hills. Press and press slowly. Fermented with wild cherries (Keep in the fridge). Decant. Addition of fresh apple juice during bottling to start the second fermentation.