COSTE DI MORO 2019 - Montepulciano d'Abruzzo DOC, Abruzzo - Italy
COSTE DI MORO - Montepulciano D'Abruzzo - Italy
Impenetrable ruby red color, the nose is intense of red fruit and black cherry jam, light notes of cocoa and toasted complete its bouquet. The palate is warm, fairly tannic, soft, intense, with the typical almond finish. Pair with cured meats, grilled and baked meats, pasta dishes. Vintage in image may vary. Refer to wine facts for current vintage.
ITALY
Abruzzo
Montepulciano
Product Description
Description
Impenetrable ruby red color, the nose is intense of red fruit and black cherry jam, light notes of cocoa and toasted complete its bouquet. The palate is warm, fairly tannic, soft, intense, with the typical almond finish. Pair with cured meats, grilled and baked meats, pasta dishes. Vintage in image may vary. Refer to wine facts for current vintage.
How to pair it
-
Meat
Cured meats (ham, salami etc.), grilled and baked meats,pasta dishes with very elaborated sauces.
Accolades
Awards
Biodynamic Wine
Vegan Wine
Though made entirely the same way as all wines, vegan wines are wines in which during the winemaking step of "fining" that is needed to filter the wine, no animal-based products are used. The most common fining agents used by the wine industry are egg whites and milk protein. Vegan wines instead use alternatives such as clay or plant-based fining agents.
Wine Facts
| Product Type | Red Wine |
|---|---|
| Grape Varietal | Montepulciano |
| Vintage | 2019 |
| Region | Abruzzo |
| Country | ITALY |
| Winemakers | camillo zulli master, giuseppe esposito, paolo marsibilio |
| Producer | Lunaria By Cantina Orsogna |
| Average age of vines | 30 years |
| Production method | 120 q/ha |
| Harvest method | By hand or mechanical |
| Fermentation & maceration | Fermentation with indigenous yeasts; maceration for 10-15 days at a constant temperature of 25 / 28°C. |
| Aging | Part in oak barrels and part in stainless steel tanks for at least four months. Ageing in bottle follows. |
| Alcohol | 14% |
| Mouth Attribute | Full-bodied, Medium-bodied, Soft Tannin |
| Nose Attribute | Chocolate, Dark Fruit, Jamy, Red Berries |
| SKU | IT23 |
Vineyard Info
Montepulciano grown partly in pergola Abruzzese and partly in Guyot structure at an altitude between 300 and 450 m a.s.l.
Reviews & Ratings
Description
Impenetrable ruby red color, the nose is intense of red fruit and black cherry jam, light notes of cocoa and toasted complete its bouquet. The palate is warm, fairly tannic, soft, intense, with the typical almond finish. Pair with cured meats, grilled and baked meats, pasta dishes. Vintage in image may vary. Refer to wine facts for current vintage.
How to pair it
-
Meat
Cured meats (ham, salami etc.), grilled and baked meats,pasta dishes with very elaborated sauces.
Awards
Biodynamic Wine
Vegan Wine
Though made entirely the same way as all wines, vegan wines are wines in which during the winemaking step of "fining" that is needed to filter the wine, no animal-based products are used. The most common fining agents used by the wine industry are egg whites and milk protein. Vegan wines instead use alternatives such as clay or plant-based fining agents.
| Product Type | Red Wine |
|---|---|
| Grape Varietal | Montepulciano |
| Vintage | 2019 |
| Region | Abruzzo |
| Country | ITALY |
| Winemakers | camillo zulli master, giuseppe esposito, paolo marsibilio |
| Producer | Lunaria By Cantina Orsogna |
| Average age of vines | 30 years |
| Production method | 120 q/ha |
| Harvest method | By hand or mechanical |
| Fermentation & maceration | Fermentation with indigenous yeasts; maceration for 10-15 days at a constant temperature of 25 / 28°C. |
| Aging | Part in oak barrels and part in stainless steel tanks for at least four months. Ageing in bottle follows. |
| Alcohol | 14% |
| Mouth Attribute | Full-bodied, Medium-bodied, Soft Tannin |
| Nose Attribute | Chocolate, Dark Fruit, Jamy, Red Berries |
| SKU | IT23 |
Montepulciano grown partly in pergola Abruzzese and partly in Guyot structure at an altitude between 300 and 450 m a.s.l.
