Abruzzo (Central Italy)
VINIFICATION AND AGEING
The grapes, are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. The must macerates on the skins for about a week in stainless steel viniﬁ ers at a temperature of about 28° - 30° C. (82° - 86° F.). After the alcoholic fermentation is over, the wine undergoes also the malolactic fermentation, a process that lowers total acidity and makes wines seem rounder and fuller in ﬂ avour. The wine is then placed to age in large Slavonian oak casks.
Brilliant, attractive and warm ruby-red colour.
Broad bouquet, with well-deﬁ ned scents of bitter almonds against a faint background of wild berries.
Smooth, full-bodied with notable personality and outstanding persistence.
Serve at 18° - 20° C. (64° - 68° F.)
The wine can be consumed throughout a meal and makes a particularly fine accompaniment for tasty pasta dishes, risottos, grilled red meat and cheeses that have been aged for moderate to long periods.