Search Results for: Montepulciano d'Abruzzo

After a long maceration on the skins, carried out with soft punching down, the maturation takes place for 15 months in medium toasted French oak barrels. The color is garnet red, while the scent is ethereal, with a large spicy bouquet. In the mouth hints of ripe red fruit, in particular morello cherry; proposes spicy flavors; tannins present but well integrated.

Ruby red with light violet reflections in the glass, it presents itself to the nose with evident notes of ripe red fruit, jam and evident spiciness. Rich and satisfying on the palate, it combines an important body with a balanced flavor and tannic texture.

Aging in medium-capacity oak barrels, 25 Hl, for about 18 months and refinement in the bottle for three months before placing on the market. Store in a cool place at a temperature of about 5-7°C.

The harvest takes place in the second week of October, when the phenolic maturity is reached with manual harvesting. VITIFICATION: destemming of the grapes, contact of the skins with the must for 7-10 days in a steel vat at a T° from 18 to 28 °C, separation of the skins and transfer of the must-wine into a steel tank for the completion of the fermentation malolactic. REFINING - STORAGE: maturation in steel tanks for 5-6 months and brief refinement in the bottle before being released for consumption.

Clear, with an impenetrable ruby color, it still has purplish violet notes, a sign of great youth, very concentrated, with a rich glycerine expression. Intense nose of ripe red fruits, especially undergrowth, which reaches humus and closes on the typically Abruzzo licorice root. Firm and austere softness on an important and still vibrant tannic framework. The freshness of the acids and the flavor? mineral give balance to a warm and soft body. Long persistent intense finish with the return of all the fruity sensations perceived on the nose. Wine already? in harmonic expression with the capacity? to mature for a long time.

· Color : red, with violet reflections and garnet notes. Bouquet: hints of cherry and red fruits that bind to a balanced vanilla bouquet of the wood. Taste : notes of cherries, red fruits, licorice and spices. Full-bodied and persistent, with an important tannic profile. PAIRING · Important dinners with roasted red meats, game and aged cheeses.

The freshly picked grapes are de-stemmed and crushed. The fermentation of the must follows with its own skins for a period ranging from 8 to 15 days. Finally the skins are separated with soft pressing in wooden presses.

At tasting it has an intense and deep ruby red color with purple hues. Perfectly ripe and highly concentrated aromas. A mellow and harmonious fruitiness that offers hints of plum, date and fig. All fused with fine spicy notes. Pulpy and persuasive taste. It goes well with first courses with a good structure, roasts, stewed red meat, cold cuts and cheeses, including aged cheeses.

The lively nuances of red please the eyes of this wine, which presents itself with hints of ripe red fruit, cherries, plums and floral notes. The soft tannins give great drinkability and pleasantness. Vinification: 7-10 days on the skins with pumping over in the air, followed by aging in steel and 9 months in 25hl wooden barrels.

The complexity of this intense ruby red wine, sensual and enveloping, is expressed in the bouquet that immediately recalls withered flowers and red fruit jam. A pleasant spiciness of licorice, black pepper, cloves and vanilla emerges with toasted hints of coffee and tobacco. Maximum Expression: 12-15 years. Vinification: Short drying in the vineyard, permanence of 20 - 22 days on the skins with pumping over in the air, followed by static decanting in large barrels. Subsequently the wine is left to refine for 12 months in 50 hl barrels and 12 months in barriques and then rests for 12 months in the bottle.