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Wine from Abruzzo
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The Abruzzo wine region in Italy with over 65% of the region being mountainous. The Apennines peaks actually reach up to 9000 feet above sea level. The region lies between the foothills of the Apennines to the Adriatic Coast. The vineyards on the hillside are planted on calcareous clay that benefits from significant sun exposure that is ventilated thanks to the dry breezes from the Adriatic. All four provinces produce Montepulciano, Chieti, L’Aquila, Pescara, and Teramo. The southern province, Chieti, produces the largest quantity of wine. L’Aquila, which is the most mountainous province, produces a dry rose, which is labeled Cerasuolo. The most favored vineyards are in Pescara and Teramo, which is located in the north. These two provinces have more ferrous clay and limestone and are less fertile. The cooler climates produce the most concentrated wines. There were about 18,000 acres of wine vineyards in 2004.
The wine of Abruzzo is often a deep colored red with spice and pepper notes, and can be described as rustic. These wines are highly aromatic with an almost syrupy, thick mouth feel.
In the late 20th and early 21st century, Abruzzo earned the reputation of having the most exported wines in Italy.
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Cortenova Montepulciano d' Abruzzo is made from 100% Montepulciano d'Abruzzo
Deep ruby red color with violet highlights and a pleasant and fruity bouquet. Full bodied, soft tannins and good acidity.
Excellent with pasta dishes and red meats.
Cortenova Montepulciano d' Abruzzo is made from 100% Montepulciano d'Abruzzo
Deep ruby red color with violet highlights and a pleasant and fruity bouquet. Full bodied, soft tannins and good acidity.
Excellent with pasta dishes and red meats.
Showing 1 to 2 of 2 (1 Pages)
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Guillemot-Michel Vire-Clesse Charleston is made from 100 percent Chardonnay.
This cuvée is produced from hundred-year old vines that the great-grandfather planted after he returned from World War I. The family wanted to honor his memory and vinify these vines the same way he did, in old demi-muids.
Charleston is a deep and complex wine that gently express itself in the glass, offering juicy white fruit flavors and a lengthy finish.
Charleston is vinified and aged for one year in demi-muids of over 10 years old. During the following harvest, the wine is racked and placed in vats for another 6 months of aging before bottling.
Fish in white sauce, poultry in creamy sauce, hard cheeses.
Review:
"The 2019 Viré-Clessé Charleston is brilliant, opening in the glass with notes of buttered citrus fruit, pear, beeswax and vanilla pod. Full-bodied, layered and textural, with huge concentration, lively acids and a seamless, multidimensional profile, it's long and penetrating. It's one of the very best wines I've ever tasted from the domaine. Readers will remember that the Guillemot family's oldest parcel of vines dates back to 1918, and the idea behind this cuvée is to work the vines and make the wine in the same way as their grandfather—who planted them—did. It spends a year in old demi-muids followed by six months in tank on the lees. - William Kelley"
- Robert Parker's Wine Advocate (August 2021), 94+ pts
Johann Michel St. Joseph Rouge is made from 100 percent Syrah.
The parcel is quite small : only 0.37 hectares (0.9 acre) hence the very limited production: 700 bottles.
The vines are only 4 years old. They are planted at 120 meters in altitude and at a density of 4400 vines per hectare.
100% destemmed.
Aged in French Oak barrel for 12 months.
Malolactic fermentation in oak barrels and aging on the lees for 12-18 months in barrels (2 to 4 year old barrels)
The average age of the vines is 25 years.
Yield: 33 hl/ha
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