Rosso damigiana 2019 - Rabasco

Rosso Damigiano - Rabasco

The Rosso Damigiana is obtained from Montepulciano d'Abruzzo grapes coming from the San Desiderio vineyard. The vineyard, cultivated under biological conditions, is situated on the hillside and is affected by the benefits of the sea breeze. The grapes ferment spontaneously with only indigenous yeasts in open vats without any temperature control and frequent "manual break" breaks. Then he refines in 54 liters damages for the whole of the winter, taking two waves on a waning moon. It is bottled in early March to encourage malolactic fermentation in bottles in order to capture in the glass all the distinctive features of the territory. Rosso Damigiana has ruby ​​red color. Nose shows fruity, floral, spicy notes. In the mouth it is warm, enveloping, with good freshness, with good tannicity.

Service

It is recommended to taste it at a temperature of 16/18 ° in tulip goblets. Wine to drink immediately but will express its potential in a few years.

Pairing

The Red Damigiana is great with first tasty dishes, seasoned cheese, to be tried with a roast pork

Cellar: Rabasco

Company Farm family run artisan whose result is exclusively the result of land, vine and man's work, inspired by what has always been the local winemaking tradition. Iole Rabasco cultivates about 10 hectares of vines, arranged in numerous land and whose main composition is characterized by clay. Plots placed in major proportion in the municipality of Loreto Aprutino and the remainder in the municipality of Pianella, home to the winery, resulting in considerable and identification of a series of well defined microclimates, each with its own specificity, which Iole decided to make wine and bottle separately. Expressions of "terroir" in all respects, with fluid act to translate the character of exhibitions and various slopes: climate influences from the Gran Sasso, crops surrounded by well Majella and rows that look towards the sea. All through the interpretation of grapes consisting of 65% Montepulciano d'Abruzzo and the remainder surface to Trebbiano d'Abruzzo. In the vineyard it if necessary using copper and sulfur and during vinification fermentations are spontaneous, also there is no addition of sulfur. The result is the construction of thirteen types of wine - evidently produced in limited quantities - which take their name from the individual plots. A journey to savor and read carefully.