Villamagna territory has a century-old tradition of vine-growing, attested to by its own name - “villa magna”, which translates as “big plot” - and has always been considered ideal for cultivating Montepulciano grapes. The area possesses a unique micro-climate that makes this one of the best places in the world to grow grapes and make wine. The placement of the sea and the mountains generate frequent and abrupt temperature changes, a climate feature that is the secret behind very perfumed white wines and complex red wines with long aging potential. This wine is made with strictly selected grapes from the Colle Maggio hillside in Villamagna. The winery’s vines are perfectly situated to the southeast, on rich limestone and clay soils. Low yields allow the production of red wine with great complexity, which are the purest expression of their native land. The grapes are handpicked and collected in small wooden crates in the first ten days of October. Once in the cellars, the long maceration in steel tanks at controlled temperature guarantees optimal colour extraction from the skins. The wines mature for six months in concrete vats, for a further eight months in French and Slavonian oak and, finally, for four months in the bottle. If you love big, bold Italian reds, this may be your new favourite! This wine should be served at 18 C. Cellar from now to 2028.
Intense and complex on the nose, with black cherry, raspberry, and blueberry aromas, with notes of tobacco and cocoa powder. Also showing here are earthier notes, displayed as leather, coffee, and spices like clove and star anise. As the wine opens up, it shows great balance.
On the palate there is a plush, velvety texture, and ripe tannins. It's full-bodied and rich, with flavours of ripe red berries and just enough acidity to keep it fresh. After some time, the tannins are gentle but persistent, and the ripe fruit flavours fall into balance with the earthier notes of leather, tar, and cocoa. Aftertastes of chocolate can be perceived, with hints of bitter almond.
The richness of this wine would stand up perfectly to a grilled, bone-in ribeye with lots of fresh black pepper, but it also has enough acidity to pair well with a dish like pork tenderloin roasted with plums and apples. This wine is a perfect fit for your next BBQ!