Reference: CIACE22
A wine with a vivid, slightly deep red colour and a varied aroma with ethereal hints of ripe fruit. Balanced in freshness and flavour, rich in body and extracts.
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Montepulciano grapes are strictly harvested by hand. After the initial crushing and destemming, the skins remain in contact with the must for 12-24 hours in small concrete vats until spontaneous alcoholic fermentation begins.
Next, a portion of the fermenting must was removed from the bottom of the vat using a classic “salasso” technique, and then transferred to terracotta amphorae where it continued to ferment spontaneously without temperature control. Ageing continued on the fine lees in amphorae until bottling in early spring.
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Denomination: Cerasuolo d’Abruzzo DOP
Production area: Loreto Aprutino
Grape Variety: Montepulciano 100%
Soil: Clay / Calcareous
Altitude: 250 m
Cultivation method: Integrated Pest Management
Training Method: Abruzzo Pergola
Year of implantation: 1985
Production per hectare: 120 q.li/ha
Harvest time: September/October
Vinification method: “salasso” from concrete vessels in amphora and spontaneous fermentation in amphora, without temperature control.
Service temperature: 10°C
Data sheet
A wine with a vivid, slightly deep red colour and a varied aroma with ethereal hints of ripe fruit. Balanced in freshness and flavour, rich in body and extracts.
A multifaceted wine with an important structure.
Straw yellow in colour, fresh, appropriately savoury, with distinctive and well-defined organoleptic characteristics. The taste is full-bodied, composed, almost austere, but never excessive.
A structured, varied and intriguing wine, with a golden yellow colour and organoleptic tones reminiscent of a meadow of flowers and aromatic herbs.
