|Composition of the land
||Clayey limestone of medium dough.
||Guyot, pergola abruzzese.
||De-stemming and light pressing followed by 6-7 days of maceration on the skins. Racking. Alcoholic fermentation conducted at controlled temperature in steel vats.
||30% of the wine is transferred in small 225 liter French oak barrels of second passage where it performs spontaneous malolactic fermentation and matures for 4 months.
||Price Nicodemi Le Murate Montepulciano Abruzzo 2015 € 10.89