The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Wine Description
The Story
Montepulciano is one of the main italian denominations, and most of all it shows a very high versatility. Our version wishes to underline one of the main qualities of these grapes: the ability to obtain extremely pleasant wines, with an authentic personality. Its pleasntness derives from the fruit notes and the clean finish, the excellent balance among tannins, structure, and acidity; its authenticy, instead, appears through the great ability of these grapes to always show the best quality and recognisability even in the most difficult vintanges.
First vintage: 2003
Vineyards: Planted on a soil with a perfect balance between sand and clay, and a good presence of stones, ideal for winegrowing, it has a south-west exposure and it is situated at about 200 meters above sea level. The plant density goes from the 1600 per hectar of the canopy to the 5000 per hectar of the cordon. The agronomic management is lead in compliancy with the regulations for organic agriculture.
The Montipagano estate embraces 27 hectares that have been farmed organically since they were first planted. The location on the slopes of a south-facing hillslope near Roseto degli Abruzzi is close to the picturesque village of Montipagano with views onto the Gran Sasso d'Italia massif. The principal vine variety is montepulciano, for which two tried and tested training systems have been adopted: low-cordon upwards-trained and spur pruned; and long-pruned overhead trellis.
Harvest: The harvest is carried out by hand and normally takes place in the period from the end of September through the first ten days of October.
Winemaking: After destemming and a soft pressing, must is let to ferment at a temperature of 26-28°C in a steel tank for 10/12 days. Once alcoholic fermentation is completed, wine undergoes malolactic fermentation, after which part of the wine goes through a short refining period in a oak barrels.
Winemaker's tasting notes:
Serving glass: Goblet of medium size and roughly spherical shape, to allow better appreciation of the complex aromas.