Montepulciano d'Abruzzo Doc Anfora., Francesco Cirelli
Delightfully fruity, medium-bodied Abruzzo red, brimming with red and black plums and boasting a fresh, appealing scent of herbs.
Food Matching: Match with smoky sausage on wood-fired pizza
Here the grapes are de-stemmed and gently crushed, then transferred into the clay amphoras where our indigenous yeasts take over and lead the fermentation process.
The grape skins are softly plunged into the juice, in order to prevent the extraction of the stronger tannins.
The maceration process usually lasts around twelve days, after which the skins are separated from the wine and softly pressed. The Montepulciano wine then rests and refines in the amphoras all the way through the malolactic fermentation, until it is ready to be bottled.
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