|
|
|
| Montepulciano d'Abruzzo |
 |
|
|
|
|
|
 Fotogallery |
|
Abbinamenti |
Roasted meats, grilled lamb, chicken and cacciatore rabbit and mixed grilled meats.
|
|
| Note |
| 5 months, while aged 2 years might be qualified as “Vecchio”.
If the wine is made from grapes with their skins, after a limited period of fermentation, the wine, considering its cherry red colours, may be classified as “Cerasuolo” |
|
|
Tipologia: Rosso |
Caratteristiche della produzione |
| Storia: The wine has been produced on the rolling hills of Abruzzo since as far as back in 18th century, as confirmed in the writings of Michele Troia. It’s only cultivated below 500 meters and it takes its name from the grapes which determines its character; Montepulciano. |
| Zona: Abruzzo | | Vitigni: Grapes: Montepulciano; Sangiovese up to 15%. |
| |
Caratteristiche del vino |
| Colore: Ruby red with purple light and tending to garnet with ageing. |
| Odore: Winey, soft and agreeable | | Gusto: Dry, savoury, soft and slightly tannic. |
| Grado: 12%. |
| Estratto: 18-27 per mille | | Acidità: 5-7,5 per mille |
| |
Tipo di Confezione: |
| Bottiglia da litri: |
|
|
|
|
| |
| |
|
|
Ingrandisci la foto sopra
