Montepulciano d'Abruzzo

Venison or rabbit stew; Ossobuco; roast leg of lamb; spaghetti “puttanesca”; pasta with sausage, pepper and onions; roast duck with green peppercorn sauce. Excellent also with fresh and seasoned cheeses.

The Azienda Agricola Ciccio Zaccagnini was founded in 1978 and today produces approximately 1 200 000 bottles per year. Under the guidance of its winemaker Concezio Marulli the company applies the most up-to-date wine-making technologies and implements a total quality control system throughout the entire production process. The history of the Zaccagnini vinery is rooted in the passionate relationship between man and nature wine and arts celebrated year after year in November with Uvarte. Famous artists are invited and dedicate a label to the winery. These labels are part of a collection line.

The 500 acres of the estate of Ciccio Zaccagnini is located in Bolognano, alongside the Rome-Pescara highway, in the province of Pescara. It is situated approximately 30 miles from the coast and about 8 miles from the Maiella Mountain which rises to 2,700 metres a.s.l.

Zaccagnini Montepulciano d'Abruzzo is allowed to mature first in stainless steel tanks and then, for about 4 months, in barrels of Slavonian oak before bottling. After bottling, the wine is allowed to rest for some time and is then released during the second year from date of vintage.

Soft grape pressing, submerged-cap maceration with controlled temperature fermentation and first racking when set parameters are reached.