SAVE 10% on Six of More Bottles • We Deliver • SHIPPING NOW AVAILABLE

Podere San Biagio Montepulciano

$39.00

1 in stock

Vintage: 2018
Region: Abruzzo, Italy
Viticulture: Organic
Grape varieties: 100% Montepulciano

Podere San Biagio Montepulciano is from the winery’s oldest vines on the farm. A deep, rich, and full-bodied red with rustic berry and stone fruit, balsamic, tobacco, and chewy tannins. Hand-harvested grapes are macerated for 22 days and fermentation starts with native yeasts. The wine is then aged for months in neutral oak. Bottled unfined, unfiltered, and with a low dose of sulfur.

Song: Quiver Syndrome by Mark Lanegan

Additional information

NATTINESS

Natty

FRUIT

Black Cherry, Black Plum, Blackberry, Red Plum

BODY

Full-bodied

ACIDITY

Fresh (Medium)

ALCOHOL

13-14%

OAK

Neutral Oak

TANNIN

Strong

SWEETNESS

Dry

SERVING TEMP

Room Temperature (63°–67°)

SULFUR

Very Low Sulfur (less than 20mg/L)

VEGAN

Vegan

IMPORTER

Filomena Selections

1 in stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Podere San Biagio Montepulciano

Podere San Biagio Montepulciano is from the winery’s oldest vines on the farm. A deep, rich, and full-bodied red with rustic berry and stone fruit, balsamic, tobacco, and chewy tannins. Hand-harvested grapes are macerated for 22 days and fermentation starts with native yeasts. The wine is then aged for months in neutral oak. Bottled unfined, unfiltered, and with a low dose of sulfur.

About Podere San Biagio

Located in Controguerra, on the Colline Teramane, the family-run vineyard of Podere San Biagio sits on the border between Abruzzo and Marche. Roughly 5 hectares at 300 meters above sea level, a few kilometers from the Adriatic coast, neighboring the Gran Sasso (the highest mountain in the Apennines), the influence of the sea and the mountain currents create a special microclimate well suited for ripening their grapes.

Organically run since the 1980’s, the farm has since the beginning, embraced a natural and sustainable approach to agriculture. The main activity previously focused on the cultivation of abandoned ancient cereals and grains typical of the region. In 1994 the Agriturismo was born, and a few years later came their first vineyard and olive grove. In 2000 the cellar was built and the first bottles began to be produced.

Nowadays, wine is the main activity on the family farm, with son Jacopo taking the lead and concentrating on natural vinification techniques refined over the years. All of the wines are spontaneously fermented, unfiltered, not clarified, with minimal addition of sulfites as needed.