Dirty, textured, earthy.
100% Montepulciano in amphora
“I was just a little boy. My maternal grandparents Giovina and Attilio used to take me to the countryside that they had left years before to live in the city. I still recall when my grandmother used to prepare a fresh egg for me to eat or the time my grandfather gently placed a fuzzy chick in my hand and the time he let me sit upon his tractor while I imagined we were making our way through the fields on it! These memories also bring to mind my paternal grandfather Francesco: he loved to find refuge in the vineyards, the place that most offered him peace and inner well-being.
Today, just as in the past, the countryside has become a safe haven where I come to find genuine affection, solid values, and serenity.
Since 2003, thanks to the support of my family, the countryside has become much more than mere childhood memories; it has become a part of my livelihood which I practice today alongside my wife Michela.”
Dry, textured, earthy. Cherry, raspberry and cranberry on the nose. Cherry, raspberry, blackberry, cranberry, dusty leather and currant followed on the palate that showed a nice balance of fruit and earthy notes. Medium-bodied with good length; moderate tannins. Aged in amphora (clay casks).
The Montepulciano grapes, coming from our own vineyards and some other rented, are collected in boxes and carried to the cellar.
Here the grapes are de-stemmed and gently crushed, then transferred into the clay amphoras where our indigenous yeasts take over and lead the fermentation process.
The grape skins are softly plunged into the juice, in order to prevent the extraction of the stronger tannins.
The maceration process usually last around twelve days, after which the skins are separated from the wine and softly pressed. The Montepulciano wine then rests and refines in the amphoras all the way through the malolactic fermentation, untill it is ready to be bottled.