Cantina Zaccagnini - Montepulciano d’Abruzzo
100% Montepulciano d’Abruzzo
METHOD OF PRODUCTION
The crushing, maceration, and filtration of the juices are performed completely under vacuum. The fermentation is thermally controlled and all movement of the wine is done without oxygen contact, by vacuum aspiration. The wine is bottled under the most sterile condition. The result is an ultra stable wine with absolutely no foreign substance introduced into the product, from fermentation to bottling. The wine is aged in French oak barrels for eight months, followed by a few months in the bottle prior to its release.
Intense violet robe. Aromas of plum and ripe blackberry. Each sip delivers a mouthful of ripe berries, leather and black pepper with subtle hints of oregano, dried herbs and a touch of vanilla; all leading to a dry and supple finish.
Assertive, full-flavored "country style" cooking such as: Venison or rabbit stew; Ossobuco; Roast leg of lamb; Spaghetti puttanesca; Pasta with sausage, pepper and onions; Roast duck with green peppercorn sauce.
ESTATE & WINES
The 500 acres of the estate of Ciccio Zaccagnini is located in Bolognano, alongside the Rome-Pescara highway, in theprovince of Pescara. It is situated approximately 30 milesfrom the coast and about 8 miles from the Maiella Mountainwhich rises 9,000 ft. The vineyards are located in the cru section called "Colle Morto di Bolognano". Marcello Zaccagnini, the dynamic director of the operation, together with his winemaker, Concezio Marulli, have been protagonists in renovating wine making in Abruzzo. Keeping an eye on tradition, each bottle in this line, wears a small piece of the "Tralcetto", or grape vine, around its neck; they also pay close attention to advancing technologies and modernization. Vines cultivated by Marcello Zaccagnini include Montepulciano and Trebbiano, both classic wines.