To produce the Montepulciano d’Abruzzo DOCG “Alta Quota” Gran Sasso grapes were hand-harvested. After a meticulous selection of the grapes at the winery, the fruit was destemmed and crushed before it underwent cold maceration for four to six days. Fermentation on the skins then followed at 24°C and lasted for 20 days in cement vats. Malolactic fermentation took place in barriques, where the wine was aged for 12 months. Finally, the wine spent six months in bottle before release.
The vineyards are situated in the areas of Colonnella, Notaresco and Roseto on the Adriatic coast of the Abruzzo region. Facing east and south east, vines are planted on both limestone and clay-based, medium-textured soils. Training is on both Tendone (“bower”) and Guyot systems.
The Gran Sasso wines are made by Valentino Sciotti and his team. Rino Santeusanio and Francesco De Santis are the winemakers, with Alberto Antonini acting as consultant. Together, they ensure that the wines have a freshness and vivacity that sets them apart from many in this area. The team work closely with their growers to produce a deep-coloured, clean and plummy young Montepulciano, as well as their ‘riserva’ style ‘Alta Quota’ Montepulciano d‘Abruzzo Colline Teramane DOCG which is from a zone in the northern part of Abruzzo that is renowned for the quality of its wine. The Trebbiano grapes are grown in the cooler areas of the Apennine foothills and fermented at low temperatures. The Pecorino is apparently named after the resemblance that the bunch of grapes bears to a sheep’s head. A relatively rare variety, there are only 300 hectares planted in Abruzzo and Le Marche.