VARIETY AND GRAPE VARIETIES: red grapes, 85 percent Montepulciano and 15 percent Sangiovese;
AREA OF PRODUCTION: vineyards located in the hilly areas of the Sinello valley;
SOIL – ALTITUDE: medium-textured, mixed-clay soils with an altitude of 150- 200 meters above sea level;
HARVEST TIME: Sangiovese in the second decade of September, Montepulciano in the first decade of October;
VITICULTURE: Abruzzi row with density of 2000 vines per ha and grape production of 160 q.li/ha;
HARVEST: manual;
VINIFICATION: grape crushing and soft pressing, static sedimentation of the flower must at low temperatures, separation of the clear must and fermentation in steel tanks at T° of 16-18 °C with inoculation of selected yeasts;
ALCOHOL CONTENT: 12.5% vol;
COLOR: ruby red, bright and lively, with violet reflections;
BOUQUET: vinous and slightly fruity;
TASTE: harmonious, soft, medium-bodied and persistent;
SERVING TEMPERATURE: 16-18 °C;
GASTRONOMIC ACCOMPANYMENTS: pizza, pasta dishes, light meat dishes, game, cold cuts and fresh low-fat cheeses.
Rosso Terre di Chieti IGP
12.5%
Rosso Terre di Chieti IGP has a deep ruby red color that takes on various shades with aging. The taste is dry, balanced, full-bodied ,savory. The aroma is characteristic, vinous, intense and penetrating. It is defined as a noble wine of great finesse and is suggested to accompany meat-based first courses, red meats, roast lamb, game, cured meats and aged cheeses.
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