Nonno Mariano - Di Cato

Nonno Mariano - Di Cato

The label reads "There are singular vintages that must be awaited to be remembered. To my father, my grandparents, all the farmers who silently worked these lands. Thank you!" Produced only in particular years from the selection of grapes from our oldest vineyards, our Nonno Mariano is born. The hand-picked bunches are de-stemmed and left to macerate until the end of fermentation which occurs spontaneously in a slow way thanks to the low temperatures at the end of October. Manual punching down several times a day and racking takes place at the end of fermentation. Unfiltered or clarified, the wine does not undergo stabilization. After 6 months of rest in steel it ages for a year in oak barrels. Bottled in February it rests in the cellar again for 12 months.A wine with an intense ruby ​​red color with slight purple hues, tending to garnet with aging, with aromas of sour cherry, spices, licorice and cocoa, with a full, dry and rightly tannic flavor!

Service

We taste it at a temperature of around 16/18° C in tulip glasses. Wine to be drunk immediately, but left a few years in the cellar it can give great emotions.

Pairings

Wine suitable with first courses, aged cheeses, to try with a Fassona tartare.

Cellar: Di Cato

The Di Cato farm is located on the hills of Vittorito, a small village in the Abruzzo hinterland known since ancient times for the production of wine, between the parks of Majella, Morrone and Sirente. Montepulciano d’Abruzzo was born here. It is a land of large temperature ranges, of clayey and calcareous soils that alternate with black and stony soils, with an average altitude of 400 meters. s.l.m. In 2005 Di Cato Francesco, with the support of his daughter Mariapaola. he decides to transform the love for the land and the passion for the cultivation of the vine, transmitted to him since his childhood by Grandfather Mariano. He begins to recover all the vineyards inherited from his relatives, replant them in part and start them to biological conversion, because he firmly believes that it is the quality of the grapes that makes the quality of the wine: those who transform cannot do better than mother nature. One hectare of vineyard from which you get a Montepulciano and a Cerasuolo which is joined by a Malvasia. In the vineyard and in the cellar there is the minimum intervention. Excluding the use of pesticides or herbicides, we work with grass-cutter and hoe while for the fertilizing of legumes of different species. The treatments include copper and sulfur only if necessary in relation to climatic situations. The wines that derive from it are essential, genuine and natural.