Vigne e Vini Montepulciano d'Abruzzo DOC "Caparrone"

How It's Made

VINIFICATION: Harvested in the first half of October. After de-stemming, the grapes undergo in-skin maceration for 5–7 days, followed by soft pressing of the must. After an initial period in stainless steel, the wine is bottled and rests for 2–3 months before release.

CHARACTERISTICS: Intense ruby red, reflecting the good structure of the wine. On the nose, aromas of ripe red fruit (cherry and black cherry) and violets. Well-balanced and warm on the palate. Perfect with pasta in red meat sauces, timbales and stuffed crepes; excellent with all types of meat, medium-aged cheeses and cured meats.