Blackberry, cherry and licorice on the nose. The palate is ripe and round, with black plum, blackberry and red currant flavours. There are some subtle tannins, but this wine is made for short term enjoyment, not cellaring. Enjoy on its own or with pizza or burgers.
Montepulciano is a red wine grape variety grown widely in central Italy, most notably in the eastern regions of Abruzzo, Marche and Molise. The most famous Montepulciano wines come from Abruzzo, where volumes are produced on the low hills and flatlands around the Adriatic coast and marketed under the Montepulciano d’Abruzzo DOC title. Appreciated for their soft flavours, strong colour and gentle tannins, Montepulciano wines are typically best consumed in their youth and with food.
Abruzzo is an Italian wine region on the east (Adriatic) coast. In terms of quantitative wine production, it remains Italy’s fifth most prominent region after Sicily, Puglia, Veneto and Emilia-Romagna. The geographical makeup of Abruzzo is quite remarkable. A rugged, mountainous region with a lengthy coastline, its lush, green landscape is scattered with national parks and forests. Abruzzo is ideally situated between the Adriatic sea to the east and the Apennine mountain range and the Maiella massif to the west. The region is home to Gran Sasso, one of Italy’s highest peaks at 2912 masl. The high altitudes see dramatic diurnal temperature variations which, when combined with cool mountain air currents, moderate the temperatures in the vineyards situated on the slopes. This provides a perfect mesoclimate for vines with the most favourable growing conditions being found in the low hills of Teramo, the Colline Teramane.
From select co-operative vineyards, sitting at an average of 250 masl. Planted in high density to stress the vines, the soils are a mixture of clay-marl, iron and some shale. The Chieti region is one of the most densely planted in all of Italy, benefitting from the proximity of the Adriatic as well as the rain shelter of the Apennine mountains.
Hand-harvested grapes are pressed gently into stainless steel for a long slow fermentation to preserve primary fruit flavours. After fermentation, the wines rest for a year before bottling.
The winery was founded in 1969 as a cooperative between 20 individual growers in Abruzzo, one of Italy’s most productive wine growing regions. Today, there are 400 grower members with 700 hectares of vineyards. Soils here are calcareous clay, created by runoff from the towering Apennine Mountains to the west. The moderating influence of the Adriatic Sea to the east, as well as the cool evenings in spring and fall, help temper some of the hot days during the growing season. With an eye towards tradition, Novaripa produces wines made with indigenous grape varieties that have grown here for millenia—Passerina, Trebbiano d’Abruzzo, Pecorino and old vines of the ubiquitous Montepulciano d’Abruzzo—along with international varieties such as Pinot Grigio. Buyers+Cellars is proud to represent Novaripa’s Agronika and Sagoma brands in Ontario.