Grape variety: Montepulciano
Vintage: 2020
Production area: Abruzzo region
Vinification: Late harvest of grapes in the last ten days of October from vines with a yield per hectare of 70-90 quintals. Pressing, destemming and subsequent traditional maceration of the skins with pumping over for approximately 15 days at a controlled temperature of 27°C. Separation of the free-run must and subsequent malolactic fermentation. Ageing in stainless steel tanks with battonage for approximately forty days, and subsequent ageing for another ten months or so in stainless steel tanks. Bottling and ageing in the bottle for approximately six months.
Sensory characteristics: Ruby red in colour with intense purple hues and a pronounced vinosity of blackberry, plum and violet jam, with a final note of vanilla; warm and enveloping on the palate.
Food Pairings: Excellent with first courses and meat-based second courses, with cured meats and cheeses.
Alcohol content: 14.5% Vol.
