100% Montepulciano

Since beginning his project in 2003, Francesco now cultivates four hectares of Trebbiano, Montepulciano, and Pecorino vines between the Adriatic coast and the snow-capped Apennine mountains. This forms part of a larger farm where he also grows olives, garlic, spelt, barley, and figs. The majority of vines are trellised, but some of Francesco's newer plantings are planted in the traditional pergola system. Francesco's commitment to biodiversity is evident in his organically farmed vines, which flourish amidst cover crops such as clover and legumes, replenishing the calcareous clay soils with nitrogen.

For his entry-level red, Montepucliano grapes (planted on clay and limestone soils) are harvested in the third week of September, destemmed and gently crushed, then transferred into stainless steel tanks, where a maceration of around 1 week takes place. This allows for a more drinkable wine with less extraction, less tannins, and bolder fruitiness. The wine rests in steel tanks for 4 months before bottling without filtering.

Tasting notes: bright and juicy, with red cherry alongside something quite savoury.

Food pairing: a perfect accompaniment to a wood-fired pizza, topped with our Chorizo Basque!