Riccio Nero
Production Area | Abruzzo, Italia | ![]() |
Grape variety | Montepulciano | |
Designation of variety | Montepulciano d’Abruzzo DOC – RISERVA | |
Regulation | DOC Montepulciano d’Abruzzo | |
Organic | No | |
Orientation / Altitude of terrain | Facing South-East / Between 250 and 350 meters a.s.l. | |
Density / Yield | 2500 vines per hectare / 62 hl per hectare | |
Vineyards details | A trellis-type runner system with a mean age of 25 years, planted on soils with medium texture tending to clayey | |
Winemaking | Crushing of grapes with the skins staying with the must for 5 days at 10 ° C and subsequent must fermentation for 10 days at 18 ° C. During contact of the skins with the must have been carried out 2 daily pumping plus delestage at mid fermentation. After fermentation, the skins were separated and gently pressed; all concluded by racking and malolactic fermentation |
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Aging | This wine was aged in wooden barrels of 225 liters for 18 months and then aged in steel tanks until bottling | |
Best to drink | 7-9 years from vintage | |
Visual inspection | Deep ruby red with garnet | |
Nose | Intense and complex. Notes of red fruits, pleasantly spicy with hints of vanilla and liquorice | |
Taste / Alcool | Enveloping flavour, soft and balanced, with great structure and persistence. Alcool 14% vol. | |
Pairings / service Temperature | Dishes of meat, game meat, seasoned cheeses. Best to serve at 18°C – 20°C | |
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