La Valentina
La Valentina Cerasuolo d'Abruzzo 2023
Other years:
2024| Denomination | Cerasuolo d'Abruzzo DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Abruzzo (Italy) |
| Grape varieties | 100% Montepulciano |
| Aging | In steel, with natural stabilisation and bottling from mid-January. |
| Other years | 2024 |
Awards
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2023
90/100
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.
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2023
89/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °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 2023 |
|---|---|
| Type | Rosé organic still |
| Denomination | Cerasuolo d'Abruzzo DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% 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 | 75 hl/hectare. |
| Harvest | Between the end of August and the beginning of September. |
| Wine making | Maceration with the skins for about 18 hours, bleeding off the must and slow fermentation at a controlled low temperature in steel. |
| Aging | In steel, with natural stabilisation and bottling from mid-January. |
| Allergens | Contains sulphites |