TIPO: ROSSO DOC MONTEPULCIANO D'ABRUZZO
Montepulciano 100%, Africa clone
Binomio is the brainchild of two old friends: Stefano Inama from Azienda Agricola Inama in the Veneto and Sabatino Di Properzio from Fattoria la Valentina. The idea was simple and born from their conviction that Montepulciano is a native Italian grape of extraordinary potential. High yields and sloppy vinification had robbed it of character in much the same way as Garganega's talents had been squandered in Soave. The Binomio vineyard – a stunning plot of old vine Montepulciano planted exclusively with the low-yielding ‘ Africa ' clone in 1971 – was purchased in 1999.
2002 marked the completion of the Binomio cellars complete with the latest steel fermentors and a spacious, climate-contolled barrel room. Binomio 2001 was hailed by Wine Spectator as the greatest Montepulciano made and awarded 95 point; vintage 2002 was hailed 91 point and vintage 2003 was hailed 92 point. Last year has seen Binomio 2005 voted best montepulciano of the year from the italian magazine “ Il mio vino “ , 92pt from Robert Parker.
The unique combination of mountainous terroir, old vines, and a strict selection have allowed us to produce a wine which, displays the concentration and complexity for which Montepulciano is famous.
LOCATION: Region: Abruzzo, Province: Pescara, Comune: San Valentino in Abruzzo Citeriore
AREA: 4,2 hectares
ALTITUDE: 300 to 500 meters above sea level on the foothills of the Monte Maiella
SOIL: Clay and limestone mix
GRAPE VARIETY: 100% Montepulciano, ‘Africa’ clone
TRELLISING SYSTEM: Traditional tendone
VINEYARD DENSITY: 1600-2000 Plants per hectare
VINEYARD AGE: over 35 years
YIELD (2006): 45/50 hectolitres/hectare
HARVEST: manual in the second half of October
VOLUME: 13.000 bottles (0.75 l) and 250 magnums (1.5l)
The grapes are hand-harvested, sorted, 100% de-stemmed, crushed, and run into vertical, stainless steel fermentors. Maceration lasts a total of 35 days. The free-run wine is run into new and second fill (50/50) French oak barriques where it undergoes a spontaneous malo and then matures for 15 months. A strict selection of only the best barrels are given a light egg-white fining before blending in tank. It is bottled 24 months after the harvest without filtration.
Deep dense intense ruby red colour, with a purple rim and obvious viscosity. Intense nose with ripe black berry, cassis, wild strawberry and spices. Dry but with high alcohol, acidity and ripe tannins, pronounced fruit and great length.
Grilled red meats and game, particularly kid, hare and venison. Aged, dry cheese.