La Valentina
La Valentina Cerasuolo d'Abruzzo Spelt 2024
| Denomination | Colline Pescaresi DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Abruzzo (Italy) |
| Grape varieties | 100% Montepulciano |
| Aging | 4 months, always in steel vats located outside. The wine is bottled without clarification and forced stabilisation, in March. |
Awards
-
2024
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Details
Perfume
Color
Taste
Serve at:
14 -16 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 1990
- Oenologist: Luca D'Attoma
- Bottles produced: 370.000
- Hectares: 40
Our wines are the natural products of our own terroir – our unique combination of terrain and soil – which we try to convey to every bottle and which is the secret of our original taste. The local micro-climate and the land itself, to which our vines are bound and so well-adapted, give us wines of unique and distinctive character. We are convinced that a fine wine is born from the sum of countless tiny details, so our objective must not only be to consistently produce fine wines, but also to make sure that they are and will always remain authentic. Read more
| Name | La Valentina Cerasuolo d'Abruzzo Spelt 2024 |
|---|---|
| Type | Rosé organic still |
| Denomination | Colline Pescaresi DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Montepulciano |
| Country | Italy |
| Region | Abruzzo |
| Vendor | La Valentina |
| Origin | Spoltore (Pescara) |
| Climate | Altitude: 150-300 m. a.s.l. Exposure: South and South-West. |
| Soil composition | Clayey, medium-textured. |
| Cultivation system | Trellised "Pergola" system. |
| Plants per hectare | 1,600-2,000 |
| Yield per hectare | 4,000 hl/hectare |
| Harvest | In October. |
| Wine making | Maceration with the skins for about 18 hours. Slow fermentation takes place in temperature-controlled steel vats. |
| Aging | 4 months, always in steel vats located outside. The wine is bottled without clarification and forced stabilisation, in March. |
| Allergens | Contains sulphites |