Colle Corviano Sangiovese Terre di Chieti IGP (750ml)
Terre Di Chieti
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
Colle Corviano is operated by Antonella di Tonno and Rodrigo Redmont in Abruzzo, two individuals who were drawn to the extraordinary potential of this region and bonded by their common aspirations to grow grapes and make wine in this region. Abruzzo is located only 2 hours from Rome, it is the greenest region of Europe with over a third of the region covered in 4 National Parks and Reserves, thousands of castles and abbeys dot the landscape and it has a rich enogastronomical culture. Abruzzo is one of the few parts of Europe still spared the influx of mass tourism and industry.
Sustainability still has varied definitions in all over the world. At Colle Corviano, they aim to give the term clear focus and a concrete meaning. It is more than simply an aspiration or mission. It is their lifestyle. Aside from the objective to save resources, being sustainable on the estate means implementing practices that keep the vineyards healthy and productive over the long haul, minimizing negative environmental impacts, along with winery methods that conserve resources and reduce waste and pollution.
Intense ruby red colour with violet undertones. Aromas of ripe red fruit, light spice and leather. The palate is medium bodied, with ripe red fruit flavours, lively acidity and overall elegantly framed by well integrated oak spice. This is an easy drinking and versatile Sangiovese that complements cured meats, poultry and stews and fresh cheeses.
This wine is made from 100% Sangiovese, the yields are kept in check as it is a naturally vigorous vine and if over cropped, wine quality would suffer. The grapes are sourced from select vineyards located in the southern tip of the Abruzzo region, in the Sangiovese Terre di Chieti area, 300 meters above sea level. Following a careful selection of the grapes in late September, the grape stalks are removed and traditional temperature controlled fermentation on the skins in stainless steel is applied for 10 days with periodic pumping over. Micro-oxygenation during the red winemaking process is a typical practice for this estate. They employ it to promote more elegant and balanced wines. This addition of oxygen into red wine helps stabilize color and improve astringency and aromatic components of the final wine. The wine is aged for three months in 34hl French oak barrels. The cycle ends with a short bottle rest.