Specific vineyard techniques to reduce yields per hectare are the secret behind Montepulciano d’Abruzzo Riserva “Colle Maggio”.
Produced by Torre Zambra winery on the Colle Maggio hillside, in Villamagna, at an altitude of about 200 metres, the unique south-east exposure of the vines and the limestone and clay soils, combined with per-hectare yields of under 100 quintals, guarantee complexity and structure to this great red vin de garde. The grapes are picked by hand and collected in small wooden crates in the second ten days of October. Once in the cellars, the long maceration in steel tanks at controlled temperature extracts all the colour from the skins.
The wines then mature for six months in concrete vats, and the part of them destined to become Reserve is left for a further fifteen months in French and Slavonian oak tonneaux (precisely 40% in first-passage oak and 60% in second-passage), followed by six months in the bottle.
Its deep, inky red colour will seduce you, inspiring calm and reflection. The refined nose profile hints at autumn leaves and ripe fruit unfolding to reveal raspberry and spices, with notes of coffee, tobacco and cocoa powder in the finale. The wine is full-bodied and well-structured but never aggressive, with the time spent in the wood adding a hint of spice in the close, and the note of cocoa powder accentuating and underscoring the roundness and a stunning balance. Calf filet with crispy bacon in Montepulciano sauce is highly recommended.
|Vintage||Publication or competition||Rating|
|2015||Vini Buoni d'Italia||4 Stelle|
|Luca Maroni||93 punti|
Colle Maggio, Aging wines
In the Colle Maggio vineyards the vines have an average age of 25 and allow us to create fragrant and complex white wines and red wines suitable for long aging. They are located at an altitude of 150m above sea level with exposure to South and South East.
|Designation:||DOC Montepulciano d’Abruzzo - Riserva|
|Varietal:||100% Montepulciano d’Abruzzo|
|Training System:||Abruzzo pergola|
|Yield per Hectare:||100 quintals|
|Harvest Period:||second ten days of October|
|Vinification:||long maceration on the skins for 45 days|
|Fermentation||in stainless steel tanks at 28 - 30 °C|
|Ageing:||in concrete vats for 6 months, in French and Slavonian oak tonneau (40% first-passage oaks and 60% second-passage) for 15 months and in bottle for 6 months|
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