Abate Pietro

Soil Description: slightly alkaline due to the presence of red lime

Training System: unilateral cordon spur pruned; 2.000 vines/acre

Productivity: 2 tons/acre

Harvesting: only the best bunches, hand-picked starting the end of September and delicately placed in baskets

Grape Processing and Maturation: first comes a lenghty fermentation, along with maceration of the skins at controlled temperature. This process is followed by maturation in new 110-litre French oak barrels, then further aging in the bottle completes the evolution

Sensory Evaluation: intense colour, lush ruby red; wealth of aromas – spicy and floral notes with red-fruit overtones and hints of chocolate and graphite; warm, rich palate with smooth, supple entry and good mid-palate structure supported by well-balanced acidity and refined presence of round, sweet tannins

Alcohol Content: 14 vol.%

Serving Temperature: 18℃ (64℉) in a medium bowl glass to best appreciate the diverse aromas from the aging process; previous decanting suggested

Recommended Food Pairings: fabulous alongside pasta dishes such as pappardelle with wild boar souce, grilled or braised meat and fowl; also with truffle dishes and aged and hard cheese

ABATE PIETRO: Abbot Peter, headed the Farfensi order in the 9th century at the time when the monks were forced out of their monastery - Farfa Abbey in the Lazio region – by Saracen invaders and resettled in the Marche region.