Rosso – Cantina indigeno

Rosso - Cantina Indigeno

Rosso by Cantina Indigeno is a wine obtained from red grapes. The vinification is spontaneous without temperature control and the skins remain in contact for 18 days in open vats. After racking and pressing, it is transferred to fiberglass containers where it ages on its lees for 8 months, settling naturally, followed by further refinement in the bottle. Rosso di Cantina Indigeno is a wine that speaks of Abruzzo, with nothing added, starting from sulfur dioxide. A wine with a good rhythm in the mouth, nerve with precise tannins, without smudging and no frills. Juicy

Service

It is recommended to serve it at a temperature of 14/16 ° in tulip glasses. Daily wine, but if left in the cellar a few years can give great emotions.

Pairings

Excellent with first courses, sausages and aged cheeses, to try with chops with sauce.

Cellar: Cantina Indigeno

Cantina Indigeno is a splendid reality located in Montorio di Vomaro, in the Teramo area. Born in 2016 by 4 friends, Nicola Reginaldi, Alfredo Giugno, Fabio Petrella and Loreto Lamolinara, who decide to make authentic wines that respect the territory. The 4 friends are experts in fermentation and vinification, which can be guessed from the numerous labels they produce and sell all over the world, especially in the United States, Canada, Mexico, and Japan. They cultivate a couple of hectares for rent and for the rest of the grapes they buy it from farmers scattered on the Teramo hills, willing to cultivate using only copper and sulfur. Their vinification is devoted to the least possible intervention: spontaneous fermentation with indigenous yeasts, no temperature control, filtration, zero sulfur or other additions. The wines of the Indigenous Cantina hardly exceed 12% alcohol, and they play everything on freshness, acidity, and drinkability. They are therefore very distant from traditional Abruzzo wines such as Montepulciano or Cerasuolo: coded to be charged, alcoholic, structured.