Pignotto
Montepulciano d'Abruzzo Colline Teramane D.O.C.G. Riserva
| GRAPE VARIETES | Montepulciano |
| FIRST HARVEST | 2000 |
| VINEYARD ALTITUDE | 250 metres |
| VINEYARD ORIENTATION | South |
| VINEYARD NAME | Pignotto |
| SOILS PROFILE | Sandy calcareous |
| YEAR VINEYARD PLANTED | 1970 |
| TRAINING SYSTEM | Spun - Trained cordon |
| HARD HARVEST PERIOD | October |
| TOTAL DRY EXTRACT | 34,50 g/l |
Vinification
| TYPE OF PRESS USED | Vaslin |
| FERMENTATION VESSEL | Steel |
| FERMENTATION TEMPERATURE | Controlled |
| FERMENTATION AND MACERATION | more than 22 days |
| SKIN COMPONENTS EXTRACTION PROCESS | pumpover and punchdowns |
| MALOLACTIC FERMENTATION | Yes |
Maturation
| MATURATION CONTAINER | french barriques |
| LENGHTS OF MATURATION BEFORE BOTTLING | 14/18 months |
| LENGHTS OF BOTTLE-AGEING | 12/18 months |
Sensory profile
An appealing, deep ruby red. Fragrances on the nose range from black berryfruit through balsamic nuances at the end. The wine opens mouthfilling and rich, supported by an opulent suite of tannins that promise exciting maturity; the finish is marked by an ultra-rich complexity of spice, vanilla, black liquorice, and tobacco leaf. A magnificent sensory experience.
Serving suggestions
Roast partridge on mushrooms, fillet in red wine with shavings of formaggio di fossa, breast of guinea-fowl stuffed with foie gras, stewed venison.
Serving temperature18-20°C. Open the bottle an hour before serving, and decant.