Grapes: Montepulciano

Altitude: 150 to 250 meters above sea level

Soil Type: Clayey-loamy

Location and Exposure: Hills, with vineyards facing east and southeast

Planting Density: 1600 plants per hectare

Yield per Hectare: 140 quintals

Breeding System: Abruzzi Pergola

Vinification

Harvest: Manual, slightly early in late September

Maceration of the Peels: Cryomaceration at 10°C for 12 hours

Pressing: Soft, to extract the right level of anthocyanins, responsible for the wine’s final color

Fermentation Temperature: 18°C

Malolactic Fermentation: Not carried out

Aging: In tank at low temperature

Chemical Characteristics

– Alcohol Content: 13.00% Vol.
– Dry Extract: Less than 21 g/l
– Total Acidity: 5.50 to 6.50 g/l
– pH: 3.30 to 3.40
– Residual Sugars: 4 – 5 g/l
– Sulfur dioxide: Contains sulfites.

Organoleptic Characteristics

Color: Bright pink, medium intensity

Aroma: Aroma of fresh fruit, with good intensity, accompanied by delicate spicy notes

Taste: Good balance between flavor intensity and pleasant freshness. Savory and persistent finish

Mode of Service

Ideal temperature: 10 – 12°C

Food pairings: Very versatile, goes well with fish broths, white meats and pasta dishes.