100% Trebbiano d’Abruzzo D.O.P.
Piomba, Silvi (Te).
100 – 150 m above sea level.
medium dough, sandy – clayey.
buttressed Cordon espalier.
No more than 100-120 Q.
second week of September.
white wine technique.
cold process techniques.
12,00% vol.
Organoleptic properties: It has a light-straw color, fresh fruity smell,dry,harmonic and pleasantly delicate taste. Perfect with fish dishes such as sea food salads and light soups.Makes a good aperitif.
100% Passerina D.O.P.
Piomba, Silvi (Te).
100 – 150 m above sea level.
medium dough, sandy – clayey.
buttressed Cordon espalier.
No more than 100-120 Q.
last seven days of september.
white wine technique.
cold process techniques.
12,5% vol.
Organoleptic properties: straw – yellowcolour, fresh andfruitybouquet,surprisingsmellpersistance,dry flavourwithlightlysournoteinyouth,smooth,fruity andpersistentfragrance.Perfectwithfishdishes,seafruits,lightsoupsandlikeaperitif.
100% Pecorino D.O.P.
C.da Piomba, Colle Sale.
150 – 350 m above sea level.
calcareous – medium – mix
buttressed Cordon espalier.
No more than 100Q.
end of September
white wine technique.
cold process techniques.
13,00% vol.
Organoleptic properties: Floral mixture of broom and white flowers; fresh to the palate but strongly structured with complex aromas. Perfect with raw sea food, fish dishes and light sauces.
100% Montepulciano d’Abruzzo D.O.P.
C.da Piomba, Colle Sale.
150 – 350 m above sea level.
medium dough, sandy – clayey.
buttressed Cordon espalier.
No more than 100Q.
last ten days of September, beginning of October.
cold steeping.
cold process techniques.
12,5% vol.
Organoleptic properties: Ruby-red color with purple highlights and bouquet with tones of strawberry, cherry, fresh to the palate slightly acid after taste. Perfect with light soups, appetizers, fish, soups and white meat.
100% Montepulciano d’Abruzzo D.O.P.
C.da Piomba, Colle Sale.
150 – 350 m above sea level.
medium dough, sandy – clayey.
buttressed Cordon espalier.
No more than 100Q.
last ten days of September, beginning of October.
fermentation by steeping in grape-skins for 15 days.
cold process techniques.
13,5% vol.
Organoleptic properties: Ruby-red color with purple highlights and fruity scent with tones of plum and morel cherries, matures a few months after vintage, with a soft, lingering taste. Perfect with appetizers, entrees, meat and cheese.
100% Montepulciano d’Abruzzo D.O.P.
Vineyards are located in the Silvi countrysideclose to Adriatic Sea and Colle Sale Hill notvery far from Gran Sasso mountain.
150 – 350 m above sea level.
medium dough, sandy – clayey.
buttressed Cordon espalier.
No more than 100-120 Q.
4200.
last ten days of September, beginning of October.
fermentation by steeping in grape-skins for 15 days.
2015
13,00% vol.
Organoleptic properties: Red wine with violet nuances, fruity with flavors of wild cherry jams. Filling the mouth with a well balanced and surprising length can be suggested for meats, soups and cheese.
100% Montepulciano d’Abruzzo D.O.C.G.
Piomba, Silvi (Te).
350 m above sea level.
medium dough, sandy – clayey.
buttressed Cordon espalier.
No more than 90 Q.
4200.
first ten days in October.
steeping in steel vats for 20-25 days.
in barriques.
14,00% vol.
Organoleptic properties: Deep ruby - red with purple. highlights and strong spicy smell of mature red fruit, strong complex structure confers a warm, full taste. Perfect with red meats, game, cheese, strong sauces and for “contemplation”.
100% Montepulciano d’Abruzzo D.O.P.
Colle Sale countryside of Silvi (TE).
350 m above sea level.
medium dough, sandy – clayey.
buttressed Cordon espalier.
No more than 100-120 Q.
4200.
first ten days in October.
steeping in steel vats for 15 – 20 days.
16/18 months in barriques.
14,00% vol.
Organoleptic properties: deep red color, woodland fragrance a pleasant warm taste, high structure and complexity.