Red Lab - Luca Bevilacqua

Red Lab - Luca Bevilacqua

Red Lab is a fresh and delicious red wine produced from pure red grapes. It is produced by Luca Bevilacqua, a young sommelier who has decided to devote part of his time from work to the production of natural and genuine wines. The vineyards are located on clay soils. The Red Lab is produced through spontaneous vinification and aged in steel. The result is a wine that tastes like red fruit, crunchy and delicious, fresh, carefree, to be shared at the table. Only 1200 bottles produced.

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: Luca Bevilacqua

Luca Bevilacqua is part of that new generation of Abruzzese winemakers, along with Indigenous Winery, Lammida, Marina Palusci, Rabasco, who have decided to deviate from making wines that are always the same and homologated, and to take roads that lead them to produce natural and genuine wines as it was done once. Luca was born as a sommelier, a job he still does today, and after years spent in the room advising and opening bottles he decides to make his own wine. Thus the LAB project was born, from the initials of its sons Lorenzo Amerigo and Leonardo Andrea Bevilacqua. His vineyards, inherited from his father, are located in Atessa, a municipality located in the lower valley of the Sangro river, in the province of Chieti. Vineyards mainly from Montepulciano, Passerina and Trebbiano, which have never seen a gram of chemicals but only copper in small quantities when needed. The grape harvest and vinification, Luca performs them on the days of leave and rest from work. A true carmaker who loves spontaneous fermentations, carbonic macerations and refinements in steel or fiberglass tanks.