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?
Red DOC Montepulciano d’Abruzzo.
Abruzzo-Pescara. On the edge of the park on the hills of Mount Majella
Montepulciano 100% – Africa-Binomio clone
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.
Pecora alla Callara.
Oven-baked or grilled meat.
MUNICIPALITY: San Valentino in Abruzzo Citeriore
SURFACE AREA: 4.2 hectares
ALTITUDE: about 300-350 m above sea level
EXPOSURE: fully south
NATURE OF THE SOIL: clayey with average consistency
GROWING METHOD: very open Abruzzo classic “Tendone”
DENSITY: 1600 – 2000 vines/hectare
AVERAGE VINEYARD AGE: over 35 years
AVERAGE YIELD : 45/50 quintals/hectare
HARVESTING: by hand
ANNUAL PRODUCTION: 13.000 bottles (0.75 l) and 250 magnums (1.5l)
Hand picking. De-stemming of the grapes.
Maceration and fermentation in vertical vats. Racking, pressing and malolactic fermentation. The wine is then transferred into new and second -use (50/50) French oak barriques. Refining for about 15-18 months, selection of the best barriques, racking without clarification.
Light filtration before bottling.