Kerrias Montepulciano d’Abruzzo DOC

Variety of grape

Montepulciano 100%


14,5 % vol.

The Kerrias is the best synthesis of the great research work done on the Montepulciano vine. We use only the best grapes from vineyards planted in espalier, selecting the clusters, which are hand-picked. The maceration is pushed in search of a better extraction of polyphenols trough frequent pumping and some delestages during the most active phase of fermentation, while in its final stage these treatments are more delicate and few. The aging is prolonged and occurs first in new barrels for 8 months, then in large barrels for 6 months and finally for one year in bottle: it is a wine with strong characteristics of elegance, softness and richness of different notes. It is familiarly called “Uncle”, because it reminds us of a relative full of charm, refined and prodigal, in each meeting, with gifts and new experiences.

Tasting card

  • Grapes: Montepulciano
  • Red wine obtained from 100% Montepulciano grapes.
  • Fermented in steel and aged for 12 months, 50% in new french oak barriques, 50% in ceramic containers (Clayver).
  • Complex nose of small red fruits, sweet spices, aromatic herbs, marine scents.
  • Intense and complex palate rich in pulp, minerality and fine tannins.
  • Wine suitable for stuffed pasta, wild boar stew, lamb with aromatic herbs and aged cheeses.
  • Produced only in the great vintages. Long aging wine.
  • Serve at 16° ÷ 18°C.

Additional information

Wine appellation

Montepulciano d’Abruzzo DOC

Type of wine

Red wine, dry

Variety of grape

Montepulciano 100%

First vintage


Production area

Atri, Teramo, Abruzzo

Vineyard name


Exposure and Altitude

South – West 300 m a.s.l.

Type of soil

Calcareous marl rich in white moraine and alluvial stone

Production method and planting density

Spurred cordon with 4.000 vines/hectare

Vineyard age

26 Years

Yield per hectare

70 q

Grape harvest time

First ten days of October

Alcoholic fermentation

In stainless steel tanks

Yeast used


Fermentation period

15 days

Fermentation temperature


Maturation process

50% ages for 12 months in new French oak barriques, 50% in Clayver ceramic containers

Malolactic fermentation



14,5 % vol.

Bottling period

During the summer of the second year following grape harvest