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 |
|
| 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 | |
| Find out more… | Click here for more details about Riccio Nero |
