WINE MONTONICO
Montonico Abruzzi wine.
In the past this white wine were often confused with others vines or it were marked with synonyms like Racciapolone or Ciapparone, as it is described from illustrious researchers like De Bosis, Rovasenda and others at the end of the XIX century. These synonyms make clear that the bunch is big and closed, with large grape and an high grapes production.
Montonico wine present itself with a yellow straw-coloured colour with greenish reflexes and with a fragrance a bit fruity, it has a smell of fresh grass and hay. It is fresh (acidulent), it has a bitterish aftertaste, a good body, persistent.
In the past this white wine were often confused with others vines or it were marked with synonyms like Racciapolone or Ciapparone, as it is described from illustrious researchers like De Bosis, Rovasenda and others at the end of the XIX century. These synonyms make clear that the bunch is big and closed, with large grape and an high grapes production.
Montonico wine present itself with a yellow straw-coloured colour with greenish reflexes and with a fragrance a bit fruity, it has a smell of fresh grass and hay. It is fresh (acidulent), it has a bitterish aftertaste, a good body, persistent.
CERBIS
Montonico Abruzzi wine.
Born from a simple experiment, Cerbis has quickly become a precious sparkling wine, very appreciated and researched. It is obtained in accordance with the Classical Method, well known as Traditional or Champenois, to the “spumantizzazione” of Montonico wine. It is the method used to obtain the Italian “classical” sparkling wine, or the French “champagne”. The wine’s organoleptic characteristics come from a continuous evolution of sensations due to the vine, to the yeast, to the maturation period on the sediments which give it a vein of liveliness and freshness.
Born from a simple experiment, Cerbis has quickly become a precious sparkling wine, very appreciated and researched. It is obtained in accordance with the Classical Method, well known as Traditional or Champenois, to the “spumantizzazione” of Montonico wine. It is the method used to obtain the Italian “classical” sparkling wine, or the French “champagne”. The wine’s organoleptic characteristics come from a continuous evolution of sensations due to the vine, to the yeast, to the maturation period on the sediments which give it a vein of liveliness and freshness.