Valle Reale Montepulciano Vigneto di Popoli 2016
75 cl
/
13.5% ABV Vol
Superb Montepulciano d'Abruzzo from a single vineyard located at high altitude in the Apennine Mountains. Valle Reale is a 100% biodynamic estate where nature and agriculture coexist in harmony. This genuine wine expresses the purity of its terroir. The Popoli vineyard used to produce this wine was planted in 1952 and has recently been uprooted and replanted with new vines, therefore, this is a unique wine that will no longer exist, at least for another lifetime.
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Valle Reale Montepulciano Vigneto di Popoli 2016
€48.00
Ex Tax: €39.02
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
The nose is highly aromatic with pronounced aromas of black fruits, spice, leather, and a distinct mineral presance.
Palate
The palate is full-bodied and silky smooth with juicy tannins and a bright acidity. flavours of black cherries and plums blend with spices such as nutmeg and hints of pepper. The finish is very long and complex.
Fact Sheet
Fluid
75 cl
Grape Variety
100% Montepulciano
Maturation
The wine is aged in French oak for 24 months and a further 6 months in a bottle before release.
Alcohol %
13.5% ABV
Estate/Producer
Valle Reale
Country
Italy
Region/AOC
Abruzzo
Vintage
2016
Closure
Cork
Cellaring/Ageing Potential
amazing ageing potential
Awards and/or Press Quotes
Vini d'Italia of Gambero Rosso
Due Bicchieri
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
