Montepulciano’s versatility also makes it ideal for the production of an ancestral wine with a strong personality. The vineyards selected for this original version of Montepulciano are grown on extremely sandy soils and exposed to refreshing sea breezes, which ensure a marked temperature range. Thanks to this microclimate, the grapes achieve optimal aromatic ripeness while preserving a pleasant acidity and flavor.
Rosato ancestrale
Rosato ancestrale
Winemaking
The grapes are harvested and selected by hand during the second week of September; after destemming, the must is
cooled to 14-15°C and subjected to skin maceration to extract the pleasant, delicate color and delicate aromas. This is followed by soft pressing and static decantation of the must for 72 hours at 10°C. The must is fermented in steel tanks at a temperature of 14-16°C. When a residual sugar content of approximately 8-10g/L is reached, the wine is bottled. Alcoholic fermentation ends in the bottle, producing the natural carbon dioxide that can be appreciated in the glass. It then ages on the lees for 3-4 months before being released for sale.
Organoleptic characteristics
Light pink color with delicate pink grapefruit highlights. The aromatic profile is reminiscent of pomegranate, pink grapefruit, and notes of morello cherry and unripe cherry. On the palate, the perlage is delicate, fine, and persistent, enhancing the savory and mineral character of this historic Abruzzo grape variety.
Pairings
Excellent as an aperitif, it pairs well with raw fish dishes, fried foods, seafood or white meat pasta dishes, medium-aged cheeses, and pizza.