||A vintage characterized by a lack of rainfall during the early autumn, which led to exceptionally small berries and a very high ratio of skin to juice in the bunches which were harvested. Another characteristic of the vintage was a not particularly high sugar concentration in the berries themselves. The grapes, in fact, after the rains of late August began to rapidly absorb water and the berries, after swelling, increased in weight but with an evident dilution of the sugar content. During the weeks which followed, sugar accumulation increased but without reaching the elevated levels characteristic of hot vintages. These two phenomenon created wines rich in substance, in extract and polyphenols, but quite balanced as well. The small size of the berries and bunches led to a reduction in the amount of juice produced and, likewise, in production per vine.
||Harvesting began in mid-September and concluded during the first week of October.
||After picking, the grapes were destemmed, softly pressed, and then fermented in stainless steel tanks for approximately ten days. Aging took place in large oak casks, where the wine went through the malolactic fermentation, and lasted four months. The wine was then prepared for bottling.
||It goes well with savory first courses, with typical Abruzzo and sliced roast beef stew.