GRAPES: MONTEPULCIANO D’ABRUZZO of ancient selected clones from the vineyard in
Loreto Aprutino in Pescara Province VINTAGE: Vintage take place during second
and third-decade od October once grapes are properly ripe. Evaluation is made by
checking the following parameters: phenolic ripeness, sugar content, harvested
total acidity and ph value. Grapes are harvested to respect their integrity and
organoleptic characteristics. VINIFICATION: Vinification is carried out
according to traditional technics, where stalk removal is followed by stepping
of the must with the skin for about 7-8 days. The temperature change from
initial 18° C (pre-fermentation stepping) to 26-28°C during alcoholic maceration
and post-fermentation. During the contact between must and skin, there are
periodical devastate and pumping to guarantee a full mixing between them and
obtain a good extraction of skins noble components. Once steeping and
fermentation are finished, the wine is separated from the skins by means of soft
pressing and placed in stainless steel tanks where primary alcoholic
fermentation is completed. After some days wine is poured off and lactic
bacterium are added for malo-lactic fermentation. The wine obtained is stored in
stainless steel tanks and affinated on thin lees for further 3 months,
periodical batonages keep the lees suspended. Once affination is completed, wine
is poured off and stored in steel tanks at a temperature of 12°C to keep its
quality organoleptic proprieties till its bottled. The wine is sold after
1-month affination in the bottle.