Production Zone: Municipality of Casalbordino, Chieti Province, stony plateau at meters 100 a.s.l.

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

Type: Montepulciano 85% Cabernet Sauvignon 15%

Cultivation System: 2.00 x 2.50 meter canopies with shoot renewal.

Harvest Period: from October 4th to 10th Montepulciano, from September 10th to 15th Cabernet Sauvignon

Sugar Content: 23° Brix

Maceration: with “Ganimede” heat control system; “Lalvin Gar 26” selected yeast cultures. Maceration temperature at 26-28°C to 8 Brix, temperature at 28-30°C from 8 to 0 Brix. Maceration lasts 7 days.

Racking: after 7 days with no residual sugars; addition of proanthocyanidinic tannin

Pressing: horizontal pneumatic press with closed steel cage; 50% of the volume is transferred to barriques and the remaining 50% to steel tanks

Malolactic Fermentation: after fermentation, both wine in barriques and in steel tanks is primed with lactic bacteria

Maturation and ageing: after malolactic fermentation, the wine in barriques is aged until April in controlled temperature ambient. Bottling May

Analytical Data: deep ruby red colour, with an aroma of ripe fruit combined with a hint of spice and vanilla; full, soft with good structure that has a moderate tannin balance

Table Companions: serve at 16-18°C to accompany hors d’oeuvres like game terrines, meat pies, rustic pâté made with little or no liver. First courses such chitarra spaghetti, timballo ravioli, tagliolini; main courses like pork loin, mutton ribs, grilled meat. Also suitable with mature hard paste cheese.

wine grower: Nicola Mucci

wine makers: Valentino Mucci, Leo Cantarini

export manager: Aurelia Mucci, Maurizio Lattanzio