Production
Produced from selected parcels of Montepulciano grapes grown in the Chieti province of Abruzzo, on southeast Italy’s Adriatic coast. Hand-harvested from low-yielding 30-50 year old vines. Fermentation takes place in small batches at 28-30ºC, with daily pumping over, and the skins are left in contact with the fermenting wine for 10 days. After malolactic fermentation, the wine is transferred to Adria’s cellars for a brief maturation prior to bottling.
Tasting notes
Aromas of plum and black cherry with a hint of spice. The palate combines ripe, redcurrant and blackberry fruit with a bright, savoury finish.
Food match
Pasta dishes with meat or tomato sauces, pizza, grilled and barbecued meats.
