Montepulciano, Estate grown
Morro d’Oro and Notaresco in the province of Teramo. Vineyards have an south/southeast exposure and ave rage altitude of 300 meters a.s.I. Lightly alkaline clay soils
First decade of October
Soft crushing is followed by cold maceration for about 24 hours at 10°C. After the soft pressing, the must is left to decant for 36 hours, before being poured and fermented at a controlled temperature of 18°C. The wine rests on the fine lees for a couple of months before bottling. It follows a short refinement in the bottle.
The color is bright cherry pink. The nose presents elegant aromas of fresh red fruit (raspberry, wild strawberries, pomegranate, cherry) and subtle floral nuances in a delicately spiced background. The palate is fresh, savory and persistent with minerality and lingering hint of almond
Ideal with fish soups, grilled fish, spaghetti with tomato and basil, charcuterie, roasted white meats and medium-aged cheeses. Perfect pairings with cumin or spicy dishes, thanks to a good acidity and soft tannins. Great as an aperitif
10 – 12 °C
Very versatile wine that can be combined with many dishes. The Cerasuolo d’Abruzzo is the most full-bodied and among the most complex roses in Italy