Novantaceppi Montepulciano D'Abruzzo DOC - Latentia Winery

Novantaceppi Montepulciano D'Abruzzo DOC - Latentia WineryThe Novantaceppi Montepulciano D'Abruzzo from the Abruzzo wine-growing region reveals itself in the glass in a bright ruby red. On the nose, this Latentia Winery red wine presents all kinds of blueberries, blackcurrants, mulberries and blackberries. As if that wasn't already impressive, the stainless steel ageing process adds cocoa beans, air-dried ham and smoked meat to the mix. This wine impresses with its elegantly dry taste. It was bottled with 5.8 grams of residual sugar. As you would expect from a wine above the 4-euro mark, this Italian naturally delights with the finest balance despite its dryness. Taste does not necessarily need residual sugar. This dense red wine is balanced and multi-faceted on the palate. With its vital fruit acidity, the Novantaceppi Montepulciano D'Abruzzo is exceptionally fresh and lively on the palate. On the finish, this youthful wine from the Abruzzo wine-growing region finally delights with good length. Once again, there are hints of blackcurrant and blackberry. Vinification of the Novantaceppi Montepulciano D'Abruzzo from Latentia Winery The basis for the first-class and wonderfully balanced Novantaceppi Montepulciano D'Abruzzo cuvée from Latentia Winery are cuvée and Montepulciano grapes. After manual harvesting, the grapes are quickly taken to the press house. Here they are sorted and carefully crushed. This is followed by fermentation in stainless steel tanks at controlled temperatures. At the end of this process, the Novantaceppi Montepulciano D'Abruzzo can continue to harmonize on the fine lees for a few months. Once the wine is finished, the Novantaceppi Montepulciano D'Abruzzo is carefully harmonized. Dining recommendation for the Novantaceppi Montepulciano D'Abruzzo from Latentia Winery Ideally enjoy this red wine from Italy at a temperature of 15 - 18°C as an accompaniment to boiled veal with beans and tomatoes, boeuf bourguignon or vegetable couscous with beef rissoles.