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District | Abruzzo |
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
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