AREA
Abruzzo (Central Italy)
GRAPES
Montepulciano
VINIFICATION AND AGEING
The grapes, are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. The must macerates on the skins for about a week in stainless steel vinifiers at a temperature of about 28° – 30° C. (82° – 86° F.). After the alcoholic fermentation is over, the wine undergoes also the malolactic
fermentation, a process that lowers total acidity and makes wines seem rounder and fuller in flavour. The wine is then placed to age in large Slavonian oak casks.
