Castello di Semivicoli Trebbiano d’Abruzzo 2008
Combined complex seashell saltiness and texture with some elegant stone fruit depth and viscosity.
Villa Gemma Cerasuolo 2011
A traditional way of producing montepulciano, whereby the must is cold soaked for about 24 hours then pressed off, which gives a dark rose colour to the wine. Showed candied fruit sweetness of strawberries, cherries and cream, plenty of lively acidity and textured tannins, but was again quite simple.
Marina Cvetic Montepulciano d’Abruzzo 2009
The fruit was astonishingly good and showed great authenticity, but it was drenched in toasty sweet oak tannins.
Iskra Montepulciano d’Abruzzo 2004
Had the benefit of several more years of bottle age, but couldn’t escape the overuse of oak, which in my opinion won’t help the wine improve in the cellar.
Villa Gemma Montepulciano d’Abruzzo 2005
After 30+ days of maceration on skins spends the next four years in a variety of old and new oak treatments. The over maceration gave the aromatics a volatile acidity nature, and the concentration of fruit combining with the oak makes it a very complex, mature and intense wine, that will probably benefit with more age.