ITALY
Costa del Mulino montepulciano d’Abruzzo
Grapes are de-stemmed, and the must ferments on the skins for 7-12 days. Malolactic fermentation follows, and then a period aging in steel tanks, with a portion of the wine aged briefly in barrel.
The tannins are round with varietal grip, carrying across aromas of blackberry, cassis and dried rose-petal, pulled together for a luscious, earthy finale.