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Montepulciano d’Abruzzo, “Mazzamurello”

HomeMontepulciano d’Abruzzo, “Mazzamurello”

Montepulciano d’Abruzzo, “Mazzamurello”

Wines

Montepulciano d’Abruzzo, “Mazzamurello” is made using a special “sur lies” aging. The best batches of the vintage are chosen to undergo this process. This process, using dead yeast cells (lies or lees) to enhance the living wine, called to mind for the winemakers of Torre dei Beati, a legend of Abruzzo, Il Mazzamurello.

Il Mazzamurello is an imp who inhabits the woods of Abruzzo. The origin of the creatures name comes from mazza (club or beat) and murello (wall). A rustling behind you, small and sudden noises that let you know you are not alone in the woods… and, at night, when he comes to your house… it is believed he is trying to deliver messages from long departed loved ones. You can hear him creaking and tapping on the walls. Perhaps he is hiding among the barrels in the cellar, channeling the message of the lees to the wine.

Appellation: Montepulciano d’Abruzzo DOC

Type: Red, dry

Varietal: 100% Montepulciano

Certified Organic

Wine Details:

Tasting Notes:
Color: Deep and dense ruby red, showing violet shades when young.
Bouquet: The sur lies technique gives the wine a wide, fruity fan of elegant flowers and spices.
Palate: Red and dark fruit at the forefront of a fresh and deep palate. There is earth and spice coating a full, rich and round mouthfeel leading to a very long finish. In a word this wine has “drinkability.”
Alcohol: 13.5-14.5% depending on the vintage.
Serving Temperature: Chilled 18-20° C (64 -68° F).
Pairing: Complex meat dishes such as Montepulciano-braised beef, stewed wild boar with juniper and Aurum (Aurum is distilled from sweet aromatic oranges, grown in Abruzzo, which are blended with brandy, herbs and fruit, then aged in oak casks), lentil or bean dishes and hearty stews, and aged pecorino cheese.

Vinyard Notes:
Production Area: From a 2 hectare vineyard in the Loreto Aprutino planted in 1972.
Elevation: 250 meters a.s.l.
Exposure: Rolling terrain with several orientations.
Soil: Clay-limestone.
Training System: Pergola abruzzese (Abruzzo pergola).
Yield: 50 hl/ha.

Winemaking Notes:
Vinification: Fermented in steel tanks.
Aging: 20-months sur lies in French oak barriques.