This is the story about Davide and Marco. They have been friends since they were 3 years old, and although they took different roads at times, they found each other again during college. Since then, they began their journey into the world of wine.
Their wines are made simply by spontaneously fermented grapes. They don’t add anything else, no clarifying agents or filtration. Residual lees and grape skins are indicators of a genuine and natural process, necessary to keep the wines alive.
This natural white wine is made from Montonico (hence the name), a local grape variety from Abruzzo that is not planted much these days. It's a nice wine, with dusty fruity and floral aromas. On the palate we discover a nice minerality, floral notes and a little citrus in the finish. Great as an aperitif and with small bites.
Wine making: fermentation in whole bunch carbonic maceration for a week in cement tanks, then pressed and aged in the same tanks. A territorial grape juice of infinite drinkability! From one of the oldest grapes in Abruzzo, this is a wine with floral aromas and sensations, a slightly citrusy freshness and a super minerality!
Montonico is the parent of Garganega (the famous grape of Soave), and is now mostly found in Teramo. Only 700ha are left in the world! Here, David and Marco vinified in whole bunches for one week before elevage in concrete tank.
Notes: Incredibly floral on the nose, but bursting with winter citrus on the palate. Italian whites are rarely "juicy", but we give a seal of approval on this one.