Production Zone: Municipality of Torino di Sangro (CH), gently sloping hills, altitude 150 meters a.s.l., medium blend terrain, stony

Place of production and bottling: Vallone di Nanni district, Torino di Sangro (CH), Abruzzo, Italy

Type: Montepulciano 100%

Cultivation System: 2.50 x 2.50 meter canopies with shoot renewal.

Harvest Period: from October 5 to 10

Sugar Content: 22° Brix

Maceration: with Ganimede heat control system; enzyming; selected yeast cultures. Maceration temperature at 24-26°C to 8 Brix, temperature at 26-28°C from 8 to 0 Brix. Maceration lasts 5 days

Racking: after 5 days with alcoholic fermentation completed in the tank

Pressing: horizontal pneumatic press with closed steel cage

Malolactic Fermentation: lasts 10 days, followed by priming with selected cultures of Leuconostoc Oeni

Maturation and ageing: racking and sulphur treatment after malolactic fermentation; micro oxygenation for 60 days. Bottling March

Analytical Data: intense ruby red colour, with slight violet nuances; a pleasingly delicate but winy aroma, dry, soft and tangy flavour, slightly tannic

Table Companions: serve at 16-18°C with strong-flavoured dishes such as roast lamb and wildfowl

wine grower: Nicola Mucci

wine makers: Valentino Mucci, Leo Cantarini

export manager: Aurelia Mucci, Maurizio Lattanzio