Abruzzo (Central Italy)
VINIFICATION AND AGEING
The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. The juice is left to macerate on the skins for about a week in rotating temperature controlled stainless steel vinifi ers at a temperature of about 28-32°C (82-86°F). The wine is then placed to age in large Slavonian oak casks.
Brilliant, attractive and warm ruby-red colour.
Ample and remarkably complex, with vinous and characteristic tones.
Dry on the palate and gracious, with delicate and soft veining and a fi ne and harmonious balance.
Best if served at 18-20°C (64-68°F).
The wine can be consumed throughout a meal and makes a particularly fi ne accompaniment for all red meat and game dishes and savory preparations of the rural tradition.