Sunnae Cerasuolo d’Abruzzo DOC

Variety of grape

Montepulciano 100%


13,5 % vol

This is a rosè wine obtained entirely from Montepulciano grapes vinified white. The color varies each year from a pale pink to a strong scarlet according to the seasonal trend that gives a different degree of coloration of the skins. A nice fresh taste and a great elegance in perfumes, accompany the typical structure of the Montepulciano grape. It goes well with light dishes of spring and summer, but also with pasta dishes or white meats. The grapes come from a young Guyot-trained vineyard with low yields, the harvest is anticipated at the end of September and carried out by hand. The bunches are destemmed and grapes undergoes a maceration of only 6 – 12 hours to prevent a too intense staining of the must and finally, a soft pressing. A second cold decantation for 18 hours, then start the fermentation at low temperature, about 18°C. The wine rests in a tank on its lees until early February.

Tasting card

  • Grapes: Montepucliano
  • Rosé wine obtained from 100% Montepulciano grapes. Short contact with the skins.
  • Fermented in steel, matured for 4 months in vitrified concrete tanks.
  • Fruity aromas of peach, blood orange and strawberry.
  • Palate full of freshness perfectly responsive to the nose.
  • It goes well with aubergine parmesan, spaghetti with tomato sauce, fish soups, pizza.
  • Serve at 8° ÷ 10°C.

Additional information

Wine appellation

Cerasuolo d’Abruzzo DOC

Type of wine

Rosè wine, dry

Variety of grape

Montepulciano 100%

First vintage


Production area

Collecorvino, Pescara, Abruzzo

Exposure and Altitude

Sud- Ovest a 200 m s.l.m.

Type of soil

Silt and clay, rich in moraine stone, sometimes calcareous

Production method and planting density

Guyot with 5.000 vines/hectare

Vineyard age

25 Years

Yield per hectare

100 q

Epoca e tipologia di Raccolta

End of September; manual picking

Alcoholic fermentation

In stainless steel tanks

Yeast used


Fermentation temperature

15°- 17° C

Maturation process

In vitrified concrete tanks for 4 months on fine yeasts

Malolactic fermentation



13,5 % vol

Bottling period

In March of the first year following grape harvest