MONTEPULCIANO D’ABRUZZO DOC TERRE DEI VESTINI

Montepulciano Col del Mondo, is among our wines, the most symbolic and significant, because more representative of the land and the traditions of Abruzzo, of our great commitment and immense passion. When we created our company, we started from the classic grape of Abruzzo, Montepulciano, to make our wines. Our best application was necessary both on a conceptual (the research of essence of Montepulciano) and practical level (the use of new and different in viticultural and oenological technologies at every point of the production process) to achieve a steady quality improvement, always in compliance with the typicality of the wine. The bunches are selected and hand-picked. The grapes are destemmed, crushed and then fermented at controlled temperature (max 28° C), while the maceration lasts 2-3 weeks, depending on the vintage, with frequent pumping over and delestages. Then the wine is transferred into the barrels, where malolactic fermentation takes place at the end of which many batonnages are done. From the spring, the wine rests quiet for 12 months.

Line

Col Del Mondo

Type of Wine

Red

Variety

Montepulciano 100%

Alcohol

14%

Line: Col del Mondo
Type of wine: Red wine
Wine Appellation: Montepulciano d'Abruzzo D.O.C. " Torre dei Vestini"
Variety: Montepulciano 100%
First harvest: 2001
Alcohol: 14 - 14,5%
Production area: Collecorvino, Pescara, Abruzzo
Type of soil: White morainic material with silt and clays in one vineyard; clayey and sometime calcareous marl in the second vineyard.
Exposure and Altitude: South-West at 250 m above sea level
Production method and plant density: Spurred cordon with 4,000 vines/ha
Vineyard age: 19 years
Yield of grapes per hectare: 9000 Kg
Grape harvest time: from 1st to 10th October
Fermentation: stainless steel 100%
Yeast used: Selected
Fermentation and soaking's duration: 15 days
Fermentation temperature: 26-28°C
Maturation process: 12 months in french barriques (20% New oak)
Malolactic fermentation: yes
Bottling period: during the spring of the second year following the grape harvest.