Data sheet
VINIFICATION
VISUAL / OLFACTORY EXAMINATION
TASTING CHARACTERISTICS
| - Color: Red - Grape variety used: Montepulciano d’Abruzzo DOC (organic) - Dedicated hectares: 14 ha located in Loreto Aprutino - Exposure: South, South East - Altitude: 350 m above sea level - Training system: Simple Guyot espalier - Density (vines per hectare): 3,300/ha - Type of soil: Clayey - calcareous- |
- Average production per hectare: 10,000 kg/ha (100 q/ha) - Harvest period: Mid-October - Fermentation duration: 7-10 days - Type of fermentation: Spontaneous at 25°C - Special techniques: Decanting only with a waning moon - Alcohol content: 13.5% Vol - Serving temperature: 16-18°C - Residual sugar: 1.8 g/l - Acidity Total: 5.62 g/l |
Fermentation is spontaneous by indigenous yeasts, it lasts from 7 to 10 days of maceration in steel containers. During the winter, malolactic fermentation occurs spontaneously at a controlled temperature of 18°C.
VISUAL: Intense ruby red, consistent, with light red reflections.
OLFACTORY: Intense, persistent and fine, intense and pleasant aromas of blackberry, raspberry, black cherry, plum, blueberry and violet.
Fresh and fruity wine, highly drinkable, it presents itself in the mouth with decisive and sweet flavors of ripe red fruit such as blackberry, raspberry, black cherry and plum. It has a notable persistence with soft and velvety tannins, very balanced and harmonious. It accompanies red meats, braised meats, roasts, mature cheeses and also aperitifs of cold cuts and cheeses.
INVESTMENT MADE WITH EU CONTRIBUTION REG 1308 (PNS) CAMP. 2022/2023.
