AREA Abruzzo (Central Italy). GRAPES 92% Montepulciano and 8% Sangiovese. VINIFICATION The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. The juice is left to macerate on the skins for about a week in rotating temperature controlled stainless steel viniﬁers at a temperature of about 82-86°F. The wine is then placed to age in large Slavonian oak casks. COLOR Brilliant, attractive and warm rubyred color. BOUQUET Ample and remarkably complex, with vinous and characteristic tones. FLAVOR Dry on the palate and gracious, with delicate and soft veining and a ﬁ ne and harmonious balance. SERVING TEMPERATURE Best if served at 64-68°F. FOOD COMBINATION The wine can be consumed throughout a meal and makes a particularly ﬁ ne accompaniment for all red meat and game dishes and savory preparations of the rural tradition. ALCOHOL LEVEL 12.5% volume.