Manual harvesting, first decade of October. Maceration of the skins in stainless steel tanks at controlled temperature. Bottling: 12 months after harvest.
Color: Ruby wine with violet reflexes.
Aroma: Intense hints of red fruits.
Taste: Persistent, full - bodied, lightly tannic.
Food pairings: First dishes of the mediterranean cuisine, roasmeats, salami, seasoned cheese.
Ideal serving temperature: 16 – 18 °C.
MONTEPULCIANO D'ABRUZZO D.O.C.
- Grape variety