Diecicoppe
Rosso Colline Pescaresi IGP
Montepulciano d’Abruzzo and Cabernet
Young, fresh and livery dry red wine, the Diecicoppe is a blend of Montepulciano d’Abruzzo and Cabernet. Truits and aromas triumph.
How to serve it – It needs to rest at least 10 days after its arrive. It should be served at a temperature of 18 °C.
Gastronomic matching – It is recommended with pasta with tomato sauce, vegetable soups, beans, lamb, goat and meat with herbs.
Vintage
2023
Production area
The vineyards extend in the area of Castiglione a Casauria at 350 m.a.s.l., and Pescosansonesco at 550 m.a.s.l.
The soil is clay-loam, gently sloped, facing south-east.
Characteristics of the variety
Montepulciano d’Abruzzo is an Abruzzo native variety, that may result astringent if enjoyed, because of its young tannins; if blended with Cabernet Sauvignon, however, the wine is more round, soft and enjoyable.
Vineyard
50% Montepulciano d’Abruzzo, 50% Cabernet Sauvignon, density of 5200 plants/ha, 120 tons/ha yield, mechanical harvesting in the first decade of October.
Vinification
In red: maceration and fermentation in stainless steel vats with selected yeasts at controlled temperature (18°-20°). Spontaneous malolactic fermentation.
Ageing
In stainless steel vats and ahing in bottle. It should be stored at 14°-16° and consumed preferably within 24 months from the harvest.
Sensory analysis
Ruby red wine with purple shades. The aroma opens with nuances of cherry and blackberry of cherry, raspberry, maraschino and delicate herbal notes. This is a very round and soft wine, balanced and persistent.
| Alcohol | 13,20 -13,60 % v/v |
| Sugar | 2,50 – 3,50 g/l |
| pH | 3,40 – 3,60 |
| Total acidity | 5,00 – 5,50 g/l |
| Volatile acidity | 0,20 – 0,25 g/l |
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