BINOMIO MONTEPULCIANO D’ABRUZZO

In our opinion, the Montepulciano variety cultivated in the Abruzzi clearly has a Greek/Balkan origin, due to its complex morphological characteristics, its vigour, and so on. We also believe that it became widespread in the very distant past, perhaps even in pre-Roman times, when it made its home in the Peligna Valley between the villages of Raiano and Sulmona, which, as history would have us believe, was colonized by Paeligni people coming from Asia Minor or Illyria in approximately the 12th century BC.

To learn more read > Montepulciano d’Abruzzo or Vino Nobile di Montepulciano?

TYPE

Red DOC Montepulciano d’Abruzzo.

AREA

Abruzzo-Pescara. On the edge of the park on the hills of Mount Majella

VARIETY

Montepulciano 100% – Africa-Binomio clone

TASTING NOTES

Deep dense intense ruby red colour, with a purple viscous rim.
Intense nose with ripe blackberry, wild strawberry and spices.
Powerful and expansive on the palate, with ripe tannins and great balance. Round and fresh ending, long-lasting, with aromatic persistence.

FOOD PAIRING

Pecora alla Callara.
Oven-baked or grilled meat.
Matured cheese.

VINEYARD CHARACTERISTICS

MUNICIPALITY: San Valentino in Abruzzo Citeriore
SURFACE AREA: 4.2 hectares single vineyard “Binomio”
ALTITUDE: about 300-350 m above sea level
EXPOSURE: fully South
NATURE OF THE SOIL: clayey with average consistency
GROWING METHOD: Abruzzo classic “pergola”
DENSITY: 1600 – 2000 vines/hectare
AVERAGE VINEYARD AGE: over 50 years
AVERAGE YIELD :45/50 quintals/hectare
HARVESTING: by hand

VINIFICATION

Division into parcels of the various zones of the vineyard – based on the vigor of the vines and the fineness of the clays – to be vinified separately; manual harvest in small crates, and selective destalking in order to vinify only perfectly intact berries. Fermentation in vertical vats, with pumping over and careful management of temperatures and of the days of maceration. Racking of 80% of the wine into barriques and tonneaux (some new, others previously used one or two times) and 20% into concrete tanks. Maturation for 12 months, selection of the blend, racking, no fining and just light filtering prior to bottling. 18 months’ bottle aging before release.