RISERVA
Terra dei Vestini
Montepulciano D'Abruzzo PDO
Barricated in oak woods, with a ruby red appearance and subtle purple hues.
Balanced and persistent, with good structure. On the palate, it is dry, sapid and slightly tannic.
The nose is vinous and ethereal, with a good balance between notes of ripe red fruit, jam and spices.
DESCRIPTION
GRAPES
Montepulciano d’Abruzzo
SOIL
Medium texture rich in gravel
Abruzzo pergola with a yield of 80–90 q/Ha
14% vol.
Manual harvesting of the grapes in small containers at advanced ripeness. Extended fermentation and maceration with frequent pumping over. 18 months of maturation in oak barrels.
"BARDASCE"
Montepulciano D'Abruzzo PDO
A ruby-red wine with purple reflections. On the nose, it reveals a distinctive scent of violets with hints of undergrowth and spices.
Fresh, dry, savoury, and full-bodied.
DESCRIPTION
GRAPES
Montepulciano d’Abruzzo
SOIL
Medium texture
Abruzzo Pergola
ALCOHOL CONTENT
14% vol.
Manual harvesting of the grapes, destemming and crushing, fermentation with maceration and frequent pumping overs, soft pressing. Ageing and maturation exclusively in stainless steel.
"BARDASCE"
Montepulciano D'Abruzzo PDO
Cherry-pink wine. On the nose, it reveals distinct notes of small red fruits (cherry). On the palate, it is dry, savoury, and fresh, with good length.
DESCRIPTION
GRAPES
Montepulciano d’Abruzzo
SOIL
Medium texture
Abruzzo Pergola
14% vol.
The harvest, strictly carried out by hand to select the finest bunches, is followed by destemming and crushing of the grapes, and then soft pressing. The resulting must ferments at controlled temperature and is bottled after a few months of ageing in stainless steel.
"BARDASCE"
Trebbiano D'Abruzzo PDO
Straw-yellow wine with greenish reflections.
On the nose, it reveals distinct notes of fruit and spices. It is full-bodied and well-balanced.
DESCRIPTION
GRAPES
Trebbiano d’Abruzzo
SOIL
Medium texture
Abruzzo Pergola
12.5% vol.
The harvest, strictly carried out by hand to select the finest bunches, is followed by destemming and crushing of the grapes, and then soft pressing. The resulting must ferments at controlled temperature and is bottled after a few months of ageing in stainless steel.
"BARDASCE"
Pecorino PDI Colline Pescaresi
Straw-yellow wine with subtle golden reflections. It is fresh, floral, and pleasantly fruity. On the palate, a vibrant acidity lends balance and drinkability, enriched by distinct mineral notes.
DESCRIPTION
GRAPES
Pecorino
SOIL
Medium texture rich in gravel
Abruzzo Pergola
13% vol.
The harvest, strictly carried out by hand to select the finest bunches, is followed by destemming and crushing of the grapes, and then soft pressing. The resulting must ferments at controlled temperature and is bottled after a few months of ageing in stainless steel.
EXTRA BRUT ROSÉ
Spumante
A cherry-pink wine with bright reflections, offering a fresh and balanced bouquet with floral and fruity notes. On the palate, it is harmonious, sparkling and vibrant. Ideal with appetizers, fish dishes, and white meats.
DESCRIPTION
GRAPES
Red grape varieties
SOIL
Medium texture
Abruzzo Pergola
12% vol.
VINIFICATION
The grapes are harvested at optimal ripeness to ensure ideal acidity, balanced sugar levels, and a well-developed aromatic profile. After destemming and crushing, soft pressing follows.
Fermentation takes place in stainless steel barrels at controlled temperature. The second fermentation takes place in an autoclave (Martinotti method) over approximately 20 days. During this stage, secondary fermentation produces the foam that gives the wine its characteristic sparkle.
EXTRA BRUT
Spumante
A white wine with bright reflections, offering a fresh and balanced bouquet with floral and fruity notes. On the palate, it is harmonious, sparkling and vibrant. Ideal with appetizers, fish dishes, and white meats.
DESCRIPTION
GRAPES
White grape varieties
SOIL
Medium texture
Abruzzo Pergola
12% vol.
Fermentation takes place in stainless steel barrels at controlled temperature. The second fermentation takes place in an autoclave (Martinotti method) over approximately 20 days. During this stage, secondary fermentation produces the foam that gives the wine its characteristic sparkle.
VINO COTTO
Montepulciano vino cotto
To this day, Vino Cotto (lit. “cooked wine”) is enjoyed on special occasions and in the toasts of many wedding receptions.
According to tradition, the groom’s father offers the guests this special wine, which was produced at the birth of his son and kept in a small barrel until his wedding day.
Also known for its digestive properties.
DESCRIPTION
GRAPES
Red grape varieties
SOIL
Medium texture
Abruzzo Pergola
14% vol.
Vino cotto is a traditional dessert wine of ancient origin and notable prestige, typical of the Abruzzo region. It is obtained by reducing the freshly pressed must by approximately 50%, through a slow, continuous boil. The resulting concentrate is left to cool, then fresh must is added. The blend is finally left to ferment very slowly in wooden barrels.
MOSTO COTTO
Pliny the Elder (AD 70).
Mosto cotto (grape must syrup, lit. “cooked must”) is obtained by boiling must from Montepulciano grapes. After several hours of cooking, it develops a creamy texture with a sweet flavour and a refined, elegant aroma.
As tradition has it, it is naturally refined through decantation. It is excellent as a dessert and can also be used as a filling for various traditional pastries and biscuits. Excellent on homemade bread crostini, cheese and ricotta. It is also ideal for adding a rich flavour to cream and ice creams.
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