Riccio Rosso
| Production Area | Abruzzo, Italia |  |
| Grape variety | Montepulciano | |
| Designation of variety | Montepulciano d’Abruzzo DOC | |
| Regulation | DOC Montepulciano d’Abruzzo | |
| Organic | No | |
| Orientation / Altitude of terrain | Facing South-East / Between 200 and 300 meters a.s.l. | |
| Density / Yield | 2600 vines per hectare / 73 hl per hectare | |
| Vineyards details | A trellis type Guyot with a mean age of 15 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 the contact of the skins with the must it have been carried out 2 daily air 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 | The wine was aged in oak barrels of 25 hl for eight months, then aged in steel tanks until bottling | |
| Best to drink | 4-7 years from vintage | |
| Visual inspection | Ruby red | |
| Nose | Hints of ripe red fruit, flowers and spices | |
| Taste / Alcool | Balanced flavour and soft, very persistent. Alcool 13.5% vol. | |
| Pairings / service Temperature | Pasta and meat dishes, cold cuts and medium-aged cheeses. Best to serve at 17°C – 18°C | |
| Find out more… | Click here for more details about Riccio Rosso |
