Hillside slopes in Abruzzo, at an altitude of at least 250 metres asl.

100% Montepulciano.

Around the beginning of October.

The wine is fermented for about 8-10 days at 24-25°C. After fermentation is completed, we keep the skins in contact with the wine for about 5-7 days. Once the wine is racked, malolactic fermentation occurs naturally.

Ruby red in colour with a cherryish nose. On the palate it is well structured and velvety, with notes of pepper and currants.

Perfect for a picnic lunch, with bread and salami. Pair with grilled or braised meat or hard cheeses.