Tressette col Morto 2020 Vino Rosato Frizzante - Podere San Biagio

Tressette col Morto  Vino Rosato Frizzante - Podere San Biagio

Tressette col Morto DI Podere San Biagio is a sparkling rosé wine obtained from red grapes with the method of refermentation in the bottle which takes place with the addition of white grape must. It is a snack wine, with a carefree but not at all banal drink.

Service

It is recommended to taste it at a temperature of 8/10 ° in tulip glasses. A wine to drink immediately, but it will give the best of itself in a few years time.

Pairing

Excellent as an aperitif, it goes well with dishes with a clear marine flavor, from starters based on shells to first courses based on seafood.

Winery: Podere San Biagio

Podere San Biagio is located in Controguerra, on the Teramo Hills, a town on the border between Abruzzo and Marche, a few kilometers in an air line from the Adriatic coast, but with the Gran Sasso and the Gemelli Mountains in plain sight behind it. The influence of the sea and the rigidity of the mountain currents create the ideal climate for the ripening of the grapes typical of their region: Trebbiano, Malvasia, Passerina and Pecorino, as well as the undisputed king of Abruzzo, Montepulciano The company was born in the first eighties and the main activity was the cultivation of ancient cereals and the care of the olive grove. In 1994 also the Agriturismo was born, in 2000 the winery was built and the first bottles began to be produced, in addition to the purchase of an oil mill and a small mill to transform all the agricultural production directly in an independent way. Since 2014, Jacopo, now in his thirties, returns home and concentrates in the cultivation of the vineyard and in refining the cellar practices, with the aim of improving its general quality through an increasingly natural approach. Today all the wines are spontaneously fermented, they are not filtered or clarified, only a slight addition of sulphites for bottling. The search for purity and elegance, as well as the freshness of the fruit and the drink in the base line, of depth and structure for the most important line, distinguish Jacopo's research.