Montali-vini- rosato-cerasuolo d abruzzo
Montali-vini- rosato-cerasuolo d abruzzo

Wine

Currently our production comprises 4 wines, produced in pure form and DOC certified.
BIO certification is planned for all 4 references starting in 2023

Cesaruolo Superiore D’Abruzzo DOP

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Trebbiano D’Abruzzo
DOP

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Abruzzo Pecorino
DOP

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Montepulciano D’Abruzzo
DOP

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Available from October 2022

Montali-vini-bottiglia-rosato-vino
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Cerasuolo D’Abruzzo Superiore DOP

The wine is of a bright pink color called “cerasa”. On the nose there are scents of fresh fruit, particularly the crisp scent of cherry.

  • Typology: Rosé
  • Vineyard location provinces: Municipality of Manoppello (PE)
  • Grapes: Montepulciano d’Abruzzo DOP 100%
  • Harvest period: October

Winemaking: The grapes, harvested rigorously by hand in the first week of October in crates of about 16 kg, after a period in cold storage of approximately 16 to 24 hours, are then destemmed and lightly crushed.

The destemmed grapes are pressed very softly and the must obtained is then directed into the tank where it is left to decant cold for about 24 hours, after which it is separated from the coarse dregs and inoculated for alcoholic fermentation, which takes place at a controlled temperature of 14-15° C.

Once alcoholic fermentation is complete, the wine remains in contact with the fine lees for 6 months and is periodically subjected to “batonnage” so that it can naturally equilibrate. Bottle aging of 3 months follows.

  • N° of bottles produced (2021 harvest): 3.500
  • Alcoholic content: 13,5% vol
  • Serving temperature: 10/12°C – to be uncorked at least half an hour before serving

Recommended pairings: Our Cerasuolo, being a well-structured, mineral wine with balanced acidity, pairs well with hearty, characterful first courses such as pasta alla carbonara, pasta with meat sauce, pasta alla norma, etc., and with main courses of both white meats, such as poultry, lamb, pork in traditional recipes, and fish (shellfish, seafood, baked fish, etc.).

Cerasuolo Montali vini
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Abruzzo Pecorino DOP

The wine has a straw-yellow color where citrus and yellow-fleshed fruit and herb aromas are noticeable on the nose.

  • Typology: White
  • Vineyard location provinces: Municipality of Manoppello (PE)
  • Grapes: Abruzzo Pecorino DOP 100%
  • Harvest period: September

Winemaking: Harvesting occurs on the first 10 days of September and the grapes, rigorously hand-picked in crates of about 16 kg, are placed in the refrigerator to cool for about 16 to 24 hours.


Then, while still cold, the grapes are destemmed, lightly crushed and softly pressed at very low pressure and the obtained must decanted cold for about 24 hours is then poured off to be cleaned from the lees and then inoculated to ferment. It then remains in contact with the ” Sur Lies ” fine lees so as to obtain wines with greater taste-olfactory balance.


This process goes on for about 5 months and takes place in vitrified cement tanks, after which the wine is prepared and bottled for the 3-month aging period.

  • N° of bottles produced (2021 harvest): 3.500
  • Alcoholic content: 13% vol
  • Serving temperature: 10/12°C

Recommended pairings: Our Pecorino being a white wine with character, mineral, savory and balanced acidity is very versatile and goes well with both land (cured meats, cheeses, baked vegetables, etc.) and seafood aperitifs and appetizers as well as, of course, with fish main courses (shellfish, crustaceans, blue fish, etc.).

Montali vini - Patrizio - leaflet cesaruolo trebbiano pecorino
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Trebbiano Abruzzo DOP

On the nose scents of almond and annurca apple are perceived, and on the palate the wine is of excellent persistence accompanied always by a pleasant acidity.

  • Typology: White
  • Vineyard location provinces: Municipality of Manoppello (PE)
  • Grapes: Trebbiano d’Abruzzo DOP 100%
  • Harvest period: September

Winemaking: The harvest is carried out from the third week of September and is rigorously hand-picked in crates of about 16 kg. After the harvest, the grapes are chilled in a cold cell for approximately 16/24.

The grapes are then destemmed, gently crushed and transferred to the press. The must is transferred to a concrete tank and allowed to decant cold. Once the must is cleaned, it is sent toward alcoholic fermentation at a controlled temperature of 14/16°C.

It remains in contact with the lees for about 5 months and stirred from time to time. Refinement in the bottle is of approximately 3 months.

An all-nervous wine that leaves an indelible signature as an Abruzzi territory is known for doing
.

  • N° of bottles produced (2021 harvest): 3.500
  • Alcoholic content: 12,5% vol
  • Serving temperature: 10/12°C

Recommended pairings: Our Trebbiano being a mineral, savory white with balanced acidity goes well with both land (cured meats, cheeses, baked vegetables, etc.) and seafood aperitifs as well as, of course, with main courses of fish.

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