Angelo Rosso Montepulciano Abruzzo DOC
COLOUR: Ruby red deep.
SMELL: Typical production area bouquet, wide, intense and persistent smell with wild cherry and ripe red fruit sensation
TASTE: Pleasant, soft and rounded taste, full-bodied and persistent.
BEST WITH: Excellent with spicy salami appetisers, first dishes with pasta, red meat and medium aged cheese.
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GRAPES: MONTEPULCIANO D’ABRUZZO of ancient selected clones from the vineyard in Loreto Aprutino in Pescara Province VINTAGE: Vintage take place during second and third-decade od October once grapes are properly ripe. Evaluation is made by checking the following parameters: phenolic ripeness, sugar content, harvested total acidity and ph value. Grapes are harvested to respect their integrity and organoleptic characteristics. VINIFICATION: Vinification is carried out according to traditional technics, where stalk removal is followed by stepping of the must with the skin for about 7-8 days. The temperature change from initial 18° C (pre-fermentation stepping) to 26-28°C during alcoholic maceration and post-fermentation. During the contact between must and skin, there are periodical devastate and pumping to guarantee a full mixing between them and obtain a good extraction of skins noble components. Once steeping and fermentation are finished, the wine is separated from the skins by means of soft pressing and placed in stainless steel tanks where primary alcoholic fermentation is completed. After some days wine is poured off and lactic bacterium are added for malo-lactic fermentation. The wine obtained is stored in stainless steel tanks and affinated on thin lees for further 3 months, periodical batonages keep the lees suspended. Once affination is completed, wine is poured off and stored in steel tanks at a temperature of 12°C to keep its quality organoleptic proprieties till its bottled. The wine is sold after 1-month affination in the bottle.