Abruzzo’s emblem wine. Montepulciano grapes vinified with skins for as long as the fermentation lasts, in stainless steel vat, are selected among all the vineyards by the best quality. Once the fermentation is done it ages in steel until the bottling, which happens, on average, two years after the harvest. In this period Montepulciano “tames” by itself its wild side and becomes more elegant and pleasant for all palates. Before it hits the market, it ages some months in bottle. Red fruits and toasted notes are clear in the nose, with a vigorous body sharped by a strong acidic streak and a long persistence. It pairs best with red meats, cheeses and salumi.