Montepulciano d'Abruzzo, Masciarelli

MONTEPULCIANO D'ABRUZZO

Montepulciano d'Abruzzo D.O.C.

Technical Sheet

Type

Red

First Produced

1981

Average production

n. 1,100,000

Location

S. Martino s. Marrucina: 400 mt. Ripa Teatina: 250 mt. Fara F. Petri: 300 mt. Villamagna: 280 mt. Loreto Aprutino: 350 mt. Corropoli: 180 mt. Nereto: 165 mt. Controguerra: 145 mt. Colonnella: 160 mt

Trailing and pruning system

Pergola abbruzese (canopy), spur cordon, plain Guyot

Density of installation

1,600 plants to 9,000 plants per hectare

Harvesting period

End of september through october

Fermentation in

Stainless Steel

Chemical analysis

Ph 3.40, total acidity 5.50, alcohol 13% approx.

Vinification

Destemming and pressing followed by 10 - 15 days permanency on skins at 28-30°C, racking and 20 months refinement in stainless steel

Organoleptic Sheet

Grape variety

Montepulciano d’Abruzzo

Clarity

Limpid

Colour

Deep ruby red

Bouquet

Intense - complex - fine

Taste

Red berries, cherry, redcurrants, violets, hints of tobacco

Temperature

16-18°C

Servine suggestions

Barbecued meats – lamb, cheese and eggs