Grapes: Montepulciano

Altitude: 150 to 250 meters above sea level

Soil Type: Clayey with limestone tendency

Location and Exposure: Hills, with vineyards facing south

Planting Density: 1600 plants per hectare

Yield per Hectare: 120 quintals

Breeding System: Abruzzi Pergola

Vinification

Harvest: Manual, in October

Maceration of the Peels: Maceration lasts 20 days, for effective extraction of polyphenols and aromatic substances

Fermentation Temperature: 24 – 26°C

Pressing: Limited, the last pressing fractions are separated

Malolactic Fermentation: Turned

Aging: Aging takes place partly in large barrels and partly in barriques, followed by bottle aging

Chemical Characteristics

– Alcohol content: 13.50 percent vol.
– Dry Extract: 30 – 35 g/l
– Total Acidity: 5.00 to 5.50 g/l
– pH: 3.50 to 3.60
– Residual Sugars: 4 – 5 g/l
– Sulfur dioxide: Contains sulfites.

Organoleptic Characteristics

Color: Intense ruby red with violet hues

Aroma: Intense and pleasant aroma, expressing notes of cherry and cocoa followed by pleasant hints of spice

Taste: Intense body with good persistence, robust tannin with very fine texture; fruity and elegant aftertaste sensation

Mode of Service

Ideal temperature: 18°C

Pairings: Interesting with lamb scottadito, tagliata, aged cheeses