Grapes for the Sangiovese Terre di Chieti are grown in the communes of Ortona and San Salvo on the Adriatic coast of the Abruzzo. The vines are planted with a south eastern aspect on clay-limestone soil and trained using a pergola (high) training system.
Winemaker Filippo Baccalaro gave the grapes a 48 hour cold maceration prior to a relatively cool fermentation in stainless steel. This combination helps to elevate the fruity and aromatic character of the wine. A small proportion, about 15%, was aged in oak barrel to add softness and roundness to the blend.
Drink now and over the next 18 months.
The Farnese group owns Gran Sasso, Vesevo, Vigneti Zabu, Vigneti del Salento, Vigneti del Vulture and Tufarello, among others, but this is their flagship winery. The vineyards are based in the northern part of the Abruzzo, where ripeness and freshness combine in the wines. Alberto Antonini oversees production, ensuring these wines offer great quality, varietal character and value.
Simple cooking – any hearty pasta and tomato based sauce, or mid week bangers.
Suitable for vegetarians.
In the press
Regional Trophy: Abruzzo Red- International Wine Challenge 2014
Gold- International Wine Challenge 2014
"Spicy aroma with peppery cherry fruit and a light vanilla sweetness. You can definitely taste the sweetness but the most dramatic impression is the super-silky texture. Gentle, rounded and caressing with just a touch of sweetness on the finish." Jancis Robinson MW, July 2015.