Binomio
Montepulciano d'Abruzzo 2022
| Denomination | DOC Montepulciano d'Abruzzo Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Abruzzo (Italy) |
| Grape varieties | 100% Montepulciano |
| Aging | Malolactic fermentation followed by racking and pressing; racking into new and second-fill barriques and ageing in barrique for approximately 15 months; light filtration before bottling. |
- Type: Montepulciano d'Abruzzo DOC red wine, with an intense and structured character
- Aroma and taste: Blackberry, wild strawberries and spices; mature tannins, fresh and persistent finish
- Historic vineyards: Vines from 1971 at 300-350m altitude, south-facing exposure, clayey soils
- Production: Manual harvesting, fermentation in vats, 15 months in barriques, no fining
- Technical details: 14.5% vol; 93 points from James Suckling and Vinous; 1 hour decanting
Description
What type of wine is it
Binomio Montepulciano d'Abruzzo from the Binomio winery is a still red wine that expresses the authenticity of the Montepulciano grape variety, rooted in the Abruzzo region. Belonging to the renowned Montepulciano d'Abruzzo denomination, this wine stands out for its powerful, structured, and deep profile, capable of delivering a rich sip with a fresh and persistent finish. Its very intense aromas evoke wild strawberries, blackberry, and spices, supported on the palate by mature tannins and perfect balance. Its elegance is the result of careful vinification in vertical vats and a precious ageing in barrels, which refine its gustatory texture while keeping the essence of the fruit intact.
Where it comes from
The grapes come from a historic vineyard from 1971, located in the province of Pescara on the slopes of the Majella. The rows enjoy optimal southern exposure and grow at an altitude of between 300 and 350 metres above sea level, ideal climatic conditions that favour perfect ripening. The medium-textured clay soils nourish these vines that are over fifty years old, giving the wine a solid structure and a natural momentum. This particular terroir gives the bunches a unique aromatic concentration, making the place of origin an agricultural heritage of inestimable oenological value.
How it is produced
Production follows a careful approach that begins with a rigorous manual harvest in the second half of October. After destemming, the grapes undergo a period of maceration and fermentation inside vertical vats, a process followed by natural malolactic fermentation. Following racking and pressing, the wine is transferred for ageing in new and second-passage barrels, where it rests for about fifteen months with periodic racking. Before bottling, to keep the richness of the must intact, no fining is carried out, only a light filtration.
History and Interesting Facts
Born from the historic meeting between Stefano Inama and Sabatino di Properzio, the prestigious Binomio winemaking project came to life with the aim of crafting a highly contemporary red wine. The authentic soul of this label lies in a historic 1971 vineyard, which has been rooted for over fifty years along the magnificent slopes of the Majella. Within this invaluable agricultural heritage, the centuries-old Abruzzese tradition evolves. This immense devotion has earned it 93 points from international industry critics, celebrating its majestic and captivating structure.
Awards
-
2022
96/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2022
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
The project certainly arose from the common passion of the two producers for this particular terroir: Abruzzo is "strong but gentle": an extremely charming region, but rarely visited.
Fattoria La Valentina and Azienda Agricola Inama developed the project during the first two vintages of ’98 and ’99. Using these wines we started to perfect the recipe in order to get the best from this vine. The operation really took off in 2000 with the purchase of an extraordinary vineyard in Località San Valentino in Abruzzo Citeriore. This old 4.2-hectare vineyard was planted in the 1970s in a splendid position very near to the Majella National Park.
Hereafter, Binomio gradually make its way year by year, becoming a landmark among the best wines of the region. Read more
| Name | Binomio Montepulciano d'Abruzzo 2022 |
|---|---|
| Type | Red still |
| Denomination | Montepulciano d’Abruzzo DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Montepulciano |
| Country | Italy |
| Region | Abruzzo |
| Vendor | Binomio |
| Story | History and Interesting Facts Born from the historic meeting between Stefano Inama and Sabatino di Properzio, the prestigious Binomio winemaking project came to life with the aim of crafting a highly contemporary red wine. The authentic soul of this label lies in a historic 1971 vineyard, which has been rooted for over fifty years along the magnificent slopes of the Majella. Within this invaluable agricultural heritage, the centuries-old Abruzzese tradition evolves. This immense devotion has earned it 93 points from international industry critics, celebrating its majestic and captivating structure. |
| Origin | Abruzzo, province of Pescara, on the slopes of the Maiella massif |
| Soil composition | Medium-textured clayey soil |
| Cultivation system | Very open marquee |
| Plants per hectare | 1600 - 2000 plants/hectare |
| Yield per hectare | 45–50 quintals per hectare |
| Harvest | Second half of October |
| Production technique | Manual harvest; destemming; maceration and fermentation in vertical vats; malolactic fermentation; racking and pressing; ageing in new and second-fill barriques for approximately 15 months; light filtration before bottling; no fining |
| Wine making | Non-invasive approach using simple oenological practices without over-extraction; destemming; maceration and fermentation in vertical vats; malolactic fermentation; racking, pressing, and racking; ageing in new and second-fill barriques for approximately 15 months; no fining and light filtration before bottling. |
| Aging | Malolactic fermentation followed by racking and pressing; racking into new and second-fill barriques and ageing in barrique for approximately 15 months; light filtration before bottling. |
| Allergens | Contains sulphites |