BINOMIO CERASUOLO

TYPE: ROSÉ
DOC CERASUOLO D'ABRUZZO SUPERIORE

AREA:
Abruzzo - Pescara
On the edge of the park on the hills of Mount Maiella

VARIETY:
100% Montepulciano - Africa-Binomio Clone

VINEYARD CHARACTERISTICS:

MUNICIPALITY: San Valentino in Abruzzo Citeriore
SURFACE AREA: 4.2 hectares
ALTITUDE: about 300-350 m above sea level
EXPOSURE: fully south
NATURE OF THE SOIL: clayey with average consistency
GROWING METHOD: very open Abruzzo classic "Tendone"
DENSITY: 1600 - 2000 vines/hectare
AVERAGE VINEYARD AGE: over 35 years
AVERAGE YIELD : 45/50 quintals/hectare
HARVESTING: by hand

ANNUAL PRODUCTION:  about 6500 bottles (0,75l)

VINIFICATION
Hand picking. De-stemming of the grapes. Maceration for two days
in vertical vats. Draining, refrigeration and settling.
Fermentation of the juice in second/third-use barriques. Maturing and refining for about 6 months on the lees with "batonnage" every 6 weeks.
Racked into steel vats and then left on its fine lees for a further 4 months. Filtering and bottling in the summer.

TASTING NOTES
The colour is pomegranate with red cherry hues. Aromatically exuberant on the nose with a hint of raspberry, pomegranate and red currants. The wine is expansive, creamy and long-lasting on the palate
with a long aftertaste.

FOOD PAIRING
Fish soups.
Bucatini all'amatriciana.
Agnello a scottadito.
Handcrafted charcuterie.
Cambodian fish amok.

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BINOMIO MONTEPULCIANO

TYPE: RED
DOC MONTEPULCIANO D'ABRUZZO

AREA:
Abruzzo-Pescara
On the edge of the park on the hills of Mount Maiella

VARIETY:
Montepulciano 100% - Africa-Binomio clone

VINEYARD CHARACTERISTICS:

MUNICIPALITY: San Valentino in Abruzzo Citeriore
SURFACE AREA: 4.2 hectares
ALTITUDE: about 300-350 m above sea level
EXPOSURE: fully south
NATURE OF THE SOIL: clayey with average consistency
GROWING METHOD: very open Abruzzo classic "Tendone"
DENSITY: 1600 - 2000 vines/hectare
AVERAGE VINEYARD AGE: over 35 years
AVERAGE YIELD : 45/50 quintals/hectare
HARVESTING: by hand

ANNUAL PRODUCTION: 13.000 bottles (0.75 l) and 250 magnums (1.5l)

VINIFICATION
Hand picking. De-stemming of the grapes.
Maceration and fermentation in vertical vats. Racking, pressing and malolactic fermentation. The wine is then transferred into new and second -use (50/50) French oak barriques. Refining for about 15-18 months, selection of the best barriques, racking without clarification.
Light filtration before bottling.

TASTING NOTES
Deep dense intense ruby red colour, with a purple viscous rim.
Intense nose with ripe blackberry, wild strawberry and spices.
Powerful and expansive on the palate, with ripe tannins and great balance. Round and fresh ending, long-lasting, with aromatic persistence.

FOOD PAIRING
Pecora alla Callara.
Oven-baked or grilled meat.
Matured cheese.

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