GrapeMontepulcianoStyleDry,Red, Full Bodied, Smooth, Juicy, Red and Black Fruit, Spicy, Easy Drinking, Food FriendlyCountryItalyRegionAbruzzoVolume75clABV13.5%DietaryNoneGran Sasso 'Edizione Limitata' Montepulciano d'Abruzzo is a glorious ruby red colour i
| Grape | Montepulciano |
| Style | Dry,Red, Full Bodied, Smooth, Juicy, Red and Black Fruit, Spicy, Easy Drinking, Food Friendly |
| Country | Italy |
| Region | Abruzzo |
| Volume | 75cl |
| ABV | 13.5% |
| Dietary | None |
Gran Sasso ‘Edizione Limitata’ Montepulciano d’Abruzzo is a glorious ruby red colour in the glass. Immediatelly approachable, the wine is full of bright aromas of juicy red berries and plums married happily with hints of vanilla. On the palate, it is full-bodied with silky tannins and a long, elegant finish.
Gran Sasso ‘Edizione Limitata’ Montepulciano d’Abruzzo is a perfect choice for red wine lovers. This bold, smooth Montepulciano pairs well with starters of cold cuts and is best complemented by T-bone steak, gourmet burgers, game, Beef Stroganoff with mushrooms or aubergine. A crowd pleasing hit for a dinner gathering of any size.
Gran Sasso ‘Edizione Limitata’ Montepulciano d’Abruzzo is currently available inThe Wine Press, Dundee’s Finest Wine Bar.
Valentino Sciotti is involved with a number of wineries in Puglia, Campania (he is the man behind Vesevo) and his native Abruzzi. The Gran Sasso wines are made by winemakers Francesco De Santis and young winemaker Rino Santeusanio and display a freshness and directness of fruit that sets them apart from other wines from this area.
It is unusual for Montepulciano at this price point to be made by a team that works closely with their growers. Valentino and his team are an exception, as they work hands-on with the vineyard team to ensure that the grapes are of high quality. The grapes for this wine are grown in 16-21 year old vineyards in the production zones of Ortona, San Salvo and Pollutri.
The grapes were hand picked. On arrival at the winery, the fruit was destemmed and crushed, before a cold maceration for four days. Fermentation took place in temperature-controlled, stainless steel and concrete tanks at temperatures of 24-26C and lasted for 10 days. Continuous racking and punch-downs were performed to optimize the extraction of flavours from the skins. Malolactic fermentation took place in stainless steel tanks and oak barrels, which softened the acidity and added complexity to the final wine.
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