Montepulciano d’Abruzzo DOP
Austere and wide, Harimann is our top wine. Harimann takes the Montepulciano d’Abruzzo grapes to the extreme, giving us unique sensations while we discover its complexity. Enjoy it with food, or alone, as a “meditation wine”
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.
The bottle should be opened 2-4 hours before drinking it.
Gastronomic matching – It is recommended with rich and complex dishes with long cooking (red meat, game, seasoned cheeses) or “single” to be enjoyed as a sipping wine, in a suitable cup and … why not? Also with chocolate and a good cigar.
The vineyards extend in the area of Pescosansonesco at 550 m.a.s.l., in the core of Grans Sasso and Monti della Laga National Park. The vineyard is a single traditional Abruzzese tent on only 2 hectares, of more than 60 years old, with a low yield of 80 tons/ha. The soil is clay-calcareous and rich in organic matter.
Properties of the variety
The Montepulciano is an Abruzzo native variety: it prefers clayey soils, tolerates droughts and ripens late. The concentration of anthocianins is one of the highest in the world. Rich in tannins, may result astringenti if enjoyed young. The red fruit notes amaze for their intensity.
100% Montepulciano d’Abruzzo, density of 5200 plants/ha, 80 tons/ha yield, manual harvesting in boxes during the first days of November.
In red: maceration and fermentation in stainless steel vats for 16-18 days with selected yeasts at controlled temperature (22°-24°).
10 days of post-fermentative maceration.
Spontaneous malolactic fermentation.
In concrete tanks, 24 months in french oak barriques of 1° passage. Aging in bottle. It should be stored at 14°-16° and consumed preferably within 15 years from the harvest.
Deep and consistent ruby red wine. The range of odorous nuances I complex, ample and elegant: mostly of ripe red fruits, cherry in alcohol and violet. Tertiary aromas of hazelnut, black pepper and coffee.
This is a soft wine, balanced with a good acidity, persistent and vigorous, with elegant tannins.
|Alcohol||14,50 – 15,50 % v/v|
|Sugar||2,50 – 3,00 g/l|
|pH||3,50 – 3,60|
|Total Acidity||4,50 – 5,50 g/l|
|Volatile Acidity||0,30 – 0,60 g/l|