Perla Nera Montepulciano D’Abruzzo DOC 2016 Biologico - Chiusa Grande

Montepulciano 100%

Harvesting takes place in the second and third week of October when the grapes reach full biological ripeness, evaluated by measuring the sugar content, pH, total acidity and polyphenolic potential. The grapes are harvested manually to respect their integrity and the organoleptic characteristics that will be expressed in the future wine.

The vinification takes place respecting the tradition which, after the selection of the best grapes, involves the de-stemming and contact of the skins with the must for about 30 days at a controlled temperature of 28-30 ° C. After about 18 hours from pressing, a drain is carried out, that is, a small part of the must is removed from contact with the skins so as to have a greater concentration of the typical flavors of the grapes in the remaining must. During the period of contact of the must with the skins, periodic traditional and modern pumping over are carried out, which allow the total mixing of the skins with the must so as to have a fractional extraction of the noble components of the skins that will characterize the flavor of the future wine. At the end of the alcoholic fermentation and the extraction phase, the wine obtained is separated from the skins with soft pressing and decanted into small French oak barrels (barriques) where the subsequent malolactic fermentation takes place. The maturation and refinement in barriques lasts for 18 months until bottling. It is released for consumption after a further refinement in the bottle for a period of 6 months. In all stages of winemaking, the rules laid down by the regulations for the production of organic wines are respected in order to guarantee and protect the genuineness and wholesomeness of the product.