The grapes for this wine were grown on in the hills and flatter vineyards surrounding the town of San Salvo in the Abruzzi.
Only the best quality grapes were chosen for this blend, from primarily hand harvested fruit. At the winery they were de-stemmed, crushed and pumped to stainless steel tanks designed specifically for fermenting red wine. The wine was inoculated with selected yeast strains, and fermented at temperatures up to 34°C. The fermentation lasted for about 6 days during which time the wine was pumped over frequently in the first few days to increase extraction, but more gently towards the end of fermentation.
Intense red/black in colour so characteristic of the Montepulciano grape variety. Concentrated black fruit and coffee nose, with more fruit perfumes in this vintage and less mocha. On the palate it is intense and chocolatey, with a chocolate cherry character supported by robust but supple tannins.