|Vineyard and Winemaking||
The grapes are from the rugged, hilly Abruzzo region in central Italy, known for the production of rich, robust reds made from the local Montepulciano grape. The Appennine Mountains tower over the region, which has vineyards stretching from the slopes down to the Adriatic Sea. The grapes are carefully hand-picked in late September and early October. Pickers revisit the vineyards time and time again; only selecting those bunches of grapes at their optimum ripeness. The grapes are de-stemmed, then very gently crushed, causing as little damage as possible to the skins. Very frequent remontage takes place before and during fermentation to obtain optimum color extraction and soft tannins. There is a total of 15 days skin contact before racking. Specially selected yeasts are added in order to start the fermentation which is temperature controlled at 26-28°C for 10 days. After racking the wine is inoculated with bacteria to induce Malolactic fermentation at 20°C for 20-30 days.
90 Points, BEST BUY
Pairs well with grilled meats, traditional pasta dishes or your favorite pizza.