Obtained from Montepulciano grapes grown in Abruzzo. The fermentation of the pressed grapes takes about 8-10 days and is made at controlled temperature at about 26-28°C. After the malolactic fermentation, the wine ages 1 year in oak barrel and another year in bottle. Intense ruby red with purplish shadings. Deep inky black fruit richness. Optimal acidity, and lovely supple tannin on the palate.