Red Wines Nerie Montepulciano D’Abruzzo D.O.C. 2017 - Villese 9,75 €

Nerie Montepulciano D’Abruzzo D.O.C. 2017 - Villese

€11.90

VAT included

name "Nerie" is linked to the name of a brave Etruscan leader. In the archaeological excavations carried out in Villalfonsina in 1914, many artifacts were found that highlight the presence in the 6th-5th century BC of trade with the Etruscan area. Among others, bronze statuettes depicting a knight on horseback and a red impasto olla bearing the silhouette of the same knight and the inscription “ne” (probable abbreviation of the individual name Nerie). The label of our “Nerie” is inspired by a bronze disc with the aforementioned rider on horseback in relief. The wine has an intense ruby red color with garnet reflections. Intense, characteristic aroma, typical of the grape, full and robust body with well balanced tannic component to the taste of wood, harmonious.

Quantity	Unit discount	You Save
6	3%	€2.14
12	5%	€7.14

Description
Product Details

Description

Type: Montepulciano d'Abruzzo DOC Production area: hills of Villalfonsina (CH) Grape variety: Montepulciano d'Abruzzo 100% Average annual production: 6,500 numbered 750 ml bottles Alcohol content: 14.0% Total acidity (g / l): 5.2 Soil type: medium mixture Training system: awning and row Yield (grapes per hectare): 60 quintals Harvest: manual Vinification: soft pressing of the grapes, maceration for 20 days, pumping over in the air and delestage fermentation at controlled temperature (25 ° C) and racking when the established parameters are reached Malolactic fermentation in steel Aging and aging: in steel, then about 12 months in first passage barriques, subsequent aging in the bottle Organoleptic characteristics: intense ruby red color with garnet reflections intense, characteristic aroma, typical of the grape full and robust body with well-balanced tannic component to the taste of wood, harmonious Serving temperature: 18 ° C Matching to gastronomic: it goes well with first courses of maltagliati with wild boar ragu, fettuccine with mutton ragout, real with bone in sauce and polenta is served with second courses of sheep stew, beef stew and sheep skewers, it can finally be combined with very aged hard cheeses, crostini with liver pate, crostini with crushed peppers