The grapes for the Cerasuolo are hand-harvested and selected from the very ripest Montepulciano vines and then undergo a short maceration on the skins of 24-36 hours inside concrete tanks until spontaneous fermentation begins. Part of the fermenting must is then transferred to terracotta amphorae where the fermentation continues unchecked. The newly fermented juice is left in the amphorae on the fine lees until the following spring when it is bottled unfined and unfiltered like the great god of wine, Bacchus intended.
Classification: Cerasuolo d’Abruzzo DOC
Production Area: Loreto Aprutino
Grape Variety: Montepulciano 100%
Soil: Loam-Clay
Altitude: 250masl
Farming Method: Sustainable
Training Method: Pergola Abruzzese
Year of Implantation: 1985
Yield per Hectare: 12,000 kg per Ha
Available ONLY for pick up, delivery or shipping in California.