It is the reference wine of the company and this is why it even wears its name. It wants to represent the maximum expressive capacity of a product that maintains the blends in the “Merlot, Cabernet Sauvignon, Sangiovese” vintages but narrates notes and scents that are always distinct in relation to the vintage years.
The impressive structure and deep persistence suggest potential aging appropriate for excellent red wines and therefore worthy of the memory of the historic and impressive Benedictine complex.
During the harvest, which is strictly manual, we only select the best bunches of grapes that have reached perfect ripeness: once they have been taken to the vinification rooms, the grapes are destemmed and prepared for alcoholic fermentation in open wooden vats.
After the fermentation phase, the wine is transferred to durmast oak barrels where it undergoes the subsequent malolactic fermentation, resting for about 15 months.
The wine is now transferred into large barrels, where it rests for another 3 months. After this period, we bottle the wine and perform the last refinement for a minimum of 6 months.
Merlot, Cabernet Sauvignon and Sangiovese come together and create an olfactory bouquet and a structure that feature multiple nuances and intense aromas. Ruby red colour tending to garnet, ample and intense bouquet with hints of wild berries, vanilla, cocoa and tobacco merge into a powerful structure with well-articulated tannins and a long lingering finish that heralds the potential for ageing, typical of the greatest red wines.
The label is inspired by the abbey of Benedictine monks. The village where our company is based was named after the abbey around the year 1000: Abbadia di Montepulciano.