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Montepulciano d’Abruzzo

The grape is Montepulciano Abruzzo from time immemorial, but only from the seventeenth century began to call this grape with its present name. The origin of the grape seems to be common to other types of southern black berry, all clearly derived from Greece. In the centuries remain the appreciation that he had not the Carthaginian commander Hannibal, who was held in check for many years, Rome, invigorating men and horses with the wine produced in the territory of Aprutzi. For over two centuries, going on the dispute over authorship of the name Montepulciano, fought between the Abruzzi and wine of Montepulciano (SI). The confusion was due to the similarity of some characteristics of the grape variety and the ability to produce similar wines, although the montepulciano primutico (earlywood or even early) turned out to be the blackthorn, a clone of the sangiovese grosso, but when the grapes were late degli Abruzzi compared to that of Tuscany, gave much more structured wines, live long and full of fragrance and color. The confusion was created in the Barony of Carapelle held de’Medici in Abruzzo, range in what was first imported to the viticultural and winemaking techniques evolved from Tuscany in Abruzzo. The starting point of Montepulciano currently grown in Abruzzo, with the advent of phylloxera (Phylloxera) was the area of Torre de ‘Passeri, the opening of the Valle Peligna towards the Adriatic. There are reports of production and marketing of Montepulciano wine from the valley of the Pescara 1821 (supposedly in the area of Tocco da Casauria – Bologna where his family lived Guelph). This assertion is documented by a rare handwritten document owned by Arch. Thomas Camplone of Pescara. From different archives is also apparent that some clones escaped the devastation of the late 800, were found in the Marsica, on soils where the phylloxera can not increase, probably located in Gioia dei Marsi, Aielli or San Pelino and fatherhood. Currently, new techniques for cultivating vines and wine Montepulciano everywhere, but the optimal range in which it seems is the ideal way to acclimatise Valle Peligna, so that they sang the Latin poet Ovid’s land ferax Ceresis multoque feracor UVIS fertile land dear to Ceres (goddess of wheat), and much more fertile for grapes. From the 2003 vintage sub Teramane Hills was granted the DOCG. With appropriate modifications to the rules of production in 2005, to other areas, has been granted also be marked Reserve and some have switched to IGT sub-DOC, and probably soon will be required for other DOCG subareas.

Montepulciano d’Abruzzo Cerasuolo

This wine is for sale on Stelo italian wine

Name Montepulciano d’Abruzzo Cerasuolo, Cerasuolo Abruzzo’s Montepulciano  
Denomination doc 
Category Red 
Regulation of production Ministerial Decree 15/5/2003 G.U. No 121 27/5/2003 
Region Abruzzo 
Province Chieti, Aquila and Pescara 
Vines which is allowed to produce it: Merlot: 40.0% – 60.0%, Cabernet franc: 20.0% – 30.0%,  Cabernet Sauvignon: 10.0% – 20.0%
Grape’s yield for hectare 140 quintals 
Grape’s yield / wine 70% 
Alcohol / grape 11% 
Alcohol / wine 11.5% 
Acidity 4.5 for 1000 
Colour Red Cherry more or less intense. 
Fragrance Pleasant, slightly winey, fruity, fine and intense. 
Flavour Dry, soft, harmonious, delicate with a pleasant almond aftertaste.  
Matchings First dishes of local cuisine, Pescara broth, roasted red and white meat, grilled lamb and broth, chicken and rabbit cacciatore, fresh pecorino cheese, salami.

Montepulciano d’Abruzzo

This wine is for sale on Stelo italian wine

Name Montepulciano d’Abruzzo, Abruzzo’s Montepulciano
Denomination doc 
Category Red 
Regulation of production Ministerial Decree 24/05/1968 G.U. 15/07/1968 No 178 
Region Abruzzo 
Province Chieti, L’Aquila, Pescara, Teramo 
Vines which is allowed to produce it: Montepulciano: 85.0% – 100.0%
Grape’s yield for hectare 140 quintals 
Grape’s yield / wine 70% 
Alcohol / grape 11% 
Alcohol / wine 11.5% 
Acidity 4.5 for 1000 
Colour Ruby red with slight violet hue, tending to orange when aged. 
Fragrance Winey, soft and pleasant. 
Flavour Dry, soft, fruity, slightly tannic. 
Aging Two years including one year in oak or chestnut barrels and six months of aging in bottle. 
Matchings Red meat, boiled, braised, roasted and stewed lamb, cheese. The nature reserve with flat structured, roasts and moist meat, game and cheeses.