Roasted or grilled lamb, Pasta dishes with rich meat sauces, Game, and Seasoned cheeses
This wine is obtained from the oldest Montepulciano vineyards (in average 40 years old) that yield about 80/90 quintals per hectare. The grapes, usually hand-harvested during the last decade of October – beginning of November, are pressed and fermented for 20 days. After a short storage, the wine is aged for 16-18 months in 20 hl oak barrels. It is deep red coloured. His intensity can be found not only in the colour but also in the smell. Its complex bouquet smells of red ripe fruit, blackberry and blueberries, tobacco spices, vanilla and cinnamon. This wine has a good, soft structure and long lasting persistence. Production process: Red vinification; fermentation occurs with selected yeasts at a controlled temperature. Malolactic fermentation is spontaneous. Aging: 18 months in stainless steel tanks and 18-22 months in Big Oak barrels and French barrique Refining: 6 months in bottle
Colour: Ruby red wine with a clear texture Nose: Violet, Withered flowers, Cherry, Plum, Black Cherry, Blackberry, Walnut Husk, Hazelnuts, Caramel, Tobacco, Leather, Liquorice, Cinnamon, Black Pepper, Cloves, Chocolate and Coffee Palate: It’s warm, soft, balanced by an excellent acidity, very persistent, with elegant and evolved tannins. It’s a fleshy, chewable and quite pasty wine. Strong and powerful, it represents the evolution of Montepulciano d’Abruzzo. Harimann can be tasted about 8 years after its harvesting and it shows its best qualities even after 15-20 years.