||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.
||Price Antinori La Braccesca Rosso di Montepulciano Sabazio 2017 € 8.30