Anfora Montepulciano d'Abruzzo DOC 2018 - Cirelli

The Montepulciano D'Abruzzo grapes from owned and rented vineyards are collected in crates and taken to the cellar. Here the grapes are destemmed and softly pressed. The crushed grapes are then transferred to the amphorae for the alcoholic fermentation started with a previously prepared foot de cuve and started with indigenous yeasts. Usually the wine does not macerate for more than 12 days and the cap is wet and not broken to limit extraction. The skins are then separated from the fermenting wine and pressed. The wine naturally also carries out the malolactic fermentation in the amphora. The aging period in the amphorae is approximately 12 months.