Produced from a selection of the best Montepulciano grapes - from a clone sourced from an 80 year old vineyard in Vestina - and cultivated near Catignano, at 420 metres altitude, in chalky clay soils. The grapes are harvested in the second half of October and are de-stemmed, then macerated on skins for 3-4 weeks. The wine undergoes malolactic fermentation in stainless steel and is then aged for 30 months in 3,000 litre Slovonian oak barrels. The wine remains in barrel for 12 months before bottling.
Fabulous, dark, rich, and deep yet still fresh and inviting. One of my favourite new finds this year- in that bigger mpre voluptuous style.
Intense aromas of bramble fruit and black cherry, with hints of spice and cedar wood. The palate is rich and complex with blackberry and damson characters, notes of dark chocolate, velvety tannins, bright acidity and a lingering minerality on the finish.
Lamb is a big thing in Abruzzo and this works really well with it especially if charcoal or wood grilled!
