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Montepulciano d'Abruzzo Doc

9.60

Organoleptic characteristics:

Visual features: dark red with purple tints.

Fragrance: fruity with notes of plum marmalade, blackberry and black cherry.

Taste: full harmonious with long persistency.

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Description

Vineyards: Martelli.

Altitude: 167m above sea level.

Vine training system: tendone.

Vine variety: Montepulciano.

Vines per hectare: 1800

Average production per vine: 9-10 kg.

Grape yield: 230 tonnes, Wine 161 hl/ha

Soil: mainly pebbly

Harvesting time: 20 September – 20 October

Type of wine: red

Area of production: hills in the province of Chieti.

Vinification: grape bunches are destemmed and after adding selected yeasts the wine ferments in stainless steel tanks; the cap of floating grape skins is kept wet at all times; at the end of the fermentation (7-8 days) the skins continue to be kept wet for 8-10 more days in order to extract all the useful substances.

Refinement: in stainless steel tanks for 6 – 8 months.

Alcoholic content: 13,0% vol.

Serving Temperature: 18/20°C.

 

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