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Kirjeldus

“The Montepulciano grapes, coming from Cirelli owned vineyards, are collected in boxes and carried to the cellar. Here the grapes are de-stemmed and gently crushed, then transferred into the clay amphoras where our indigenous yeasts take over and lead the fermentation process. The grape skins are softly plunged into the juice, in order to prevent the extraction of the stronger tannins. The maceration process usually last around twelve days, after which the skins are separated from the wine and softly pressed. The Montepulciano wine then rests and refines in the amphoras all the way through the malolactic fermentation, until it is ready to be bottled.”

“Situated in a tiny village in the Abruzzo region, Francesco has not only succeeded in creating a vineyard but an entire agricultural concept. Here, the vineyard coexists with animals, fruit trees, olive trees, and other crops. The wine in question is made from Montepulciano d’Abruzzo, fermented in terracotta amphorae. These amphorae are buried, following the Georgian tradition. This winemaking process imparts a powerful character to the wine without making it heavy. The use of amphorae helps soften the tannins and adds finesse to the wine’s structure. An elegant Montepulciano d’Abruzzo. Very different from the traditional old school Montepulciano d’Abruzzo. Bright red plums, blackberry and thyme. Palate is soft light and fresh.”