First produced: 1981

Average annual production: 500 000

Location: S. Martino s. Marrucina; Ripa Teatina; Fara F. Petri; Villamagna (province of Pescara); Loreto Aprutino (province of Teramo); Corropoli; Nereto; Controguerra; Colonnella.

Yield per hectare: 10 tons.

Training & pruning methods: a: Single curtain (Pergola Abruzzese); b: spur training; c: simple Guyot.

Vine density: 1 600 plants per hectare; 4 700 plants per hectare; 9 000 plants per hectare.

Harvesting period: End of September & throughout October.

Fermetation in: Stainless steel.

Wine production methods: Destemming following by 1 day contact with the skins at 28°C; followed by 20 months ageing in stainless steel.

Chemical analysis: Ph: 3.40 - total acidity: 5.50 - alcoholic content: 13% vol.


ORGANOLEPTIC CARD
Clarity: clear.

Colour: deep ruby red.

Bouquet: Intense - complex - fine.

Flavor: Red berries, cherry, red currants, violets, hint of tobacco.


FOOD MATCHTING
Barbecued meat - lamb - cheese - eggs.