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Il Faggio Montelpulciano d’Abruzzo 2018

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Description

Description

Il Faggio Montelpulciano d’Abruzzo

Il Faggio Montelpulciano d’Abruzzo, only the best quality grapes were chosen for this blend, from primarily hand harvested fruit.

Il Faggio Montelpulciano d’Abruzzo, has intense red/black in colour so characteristic of the Montepulciano grape variety.

Il Faggio Montelpulciano d’Abruzzo, has concentrated black fruit and coffee nose, with more fruit perfumes in this vintage and less mocha.

On the palate Il Faggio Montelpulciano d’Abruzzo is intense and chocolatey, with a chocolate cherry character supported by robust but supple tannins. Its stelvin closure protects and preserves its lovely perfumes.

Il Faggio is made by Matt Thomson’s colleague, Alana McGettigan, at one of the region’s best co-operatives in the northern part of the Abruzzi. (Il Faggio)

The aim is to capture in the bottle the power and intensity of the grape, together with a lift and freshness which is seldom found in wines from this area.

The name Il Faggio derives from the fabulous beech trees which proliferate in this area, especially in the Abruzzo national park.

Vineyards
The grapes for this wine were grown on the hills and flatter vineyards surrounding the town of San Salvo in Abruzzo.

Vintage information
In the Abruzzo, there was too much rain during the growing season of 2014, and this continued into late September and early October.
Selection in the vineyard was key, as there was a lot of mould and rot. The wines from the best sites have lower than average levels of alcohol and are on the lighter side compared to 2013.

Vinification
Only the best quality grapes were chosen for this blend, from primarily hand-harvested fruit. At the winery they were de-stemmed, crushed and pumped to stainless steel tanks designed specifically for fermenting red wine.

The wine was innoculated with selected yeast strains and fermented at temperatures up to 34°C. Fermentation lasted for about six days.

In the first few days, the wine was pumped over frequently to increase extraction. This became less frequent towards the end of the fermentation process. After pressing, the wine was transferred to tank for malolactic fermentation.

Il Faggio Montelpulciano d’Abruzzo

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