Trebbiano Mezzo Pieno,
Francesco Massetti

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Grape


100% Montepulciano d'Abruzzo

Drinking Window


Drink now or wait until 2027

Region


Colonnella, Abruzzo

Pairings

Beef stew with vetatables and potatoes,
Lentil or bean soup,
Fresh pappardelle with game ragù
Roasted mushrooms

Paring Recipe
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Winemaker Notes

The grapes come from a vineyard of approximately 3.50 hectares, cultivated without the use of chemical fertilizers, pesticides or herbicides. The vines have a south-east exposure and rise 120 meters above sea level on clayey soil rich in marine skeleton and sediments. 5680 plants per hectare trained with spurred cordon. The manual harvest takes place during the first week of October. Yield of approximately 30 quintals per hectare.The winemaking process begins with the spontaneous fermentation of the must in steel, without selected yeasts and without temperature control for 20/25 days. Malolactic fermentation in barriques where the wine matures for 1 year. Bottling without filtering.
Bottles produced: approximately 4700. 


The Story

Francesco Massetti is the new prominent name in Abruzzo viticulture. His cellar is located in Colonnella, technically in Abruzzo but very close to the border with the Marche. The winery's production is focused on the native Trebbiano and Montepulciano varieties. Regarding Montepulciano, in addition to the ambiguity of the name (often confused with the tuscan Montepulciano wine obtained from Sangiovese grapes) there are other problems linked to the wine production of the area such as the presence of large cooperative wineries which influence both the regulations and the sales. Francesco's goal is to ennoble the name of Montepulciano d'Abruzzo and distinguish itself from the multitude of labels that tend to standardize and debase the value of a vine with great, still unexpressed potential.


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