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Cantina Frentana Montepulciano d'Abruzzo Vallevo

The Experience

Drink When...
Feeling breezy
Listen To...
The Sound of Music soundtrack
Think About...
Spring meadows
Drink With...
Lasagna

The Oddbins Take

Cantina Frentana is situated in the foothills of the ‘Majella Massif’, which sounds like an Indian street gang to us, but we are assured it’s a mountain range in Abruzzo famed for its beautiful alpine meadows. Well, you learn something new every day. But where were we? Ah yes, Cantina Frentana. This co-op has produced this cracking Montepulciano – from the grape of the same name – which has flavours of red apples, prunes and violets, with a firm structure and acidity.

The Vital Statistics

Country
Italy
Region
Chieti, Abruzzo
Classification
DOC
Vintage
2014
Closure
Cork
Bottle Size
Regular - 750ml
13.0%
Alcohol Units
9.8

In stock

£7.75

£7.75

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The Style

Grape
Montepulciano (100%)
Oak
Body
Light Full bodied
Sweetness
Dry Sweet

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Abruzzo was home to vineyards and winemaking before Roman times and, founded in 1960, the Cantina Frentana cooperative says they are among the first wineries in the region to organise the production and marketing of Abruzzo's wines throughout the world. The Cantine Frentana cellar is located in the foothills of the Majella massif, facing the splendid Adriatic coast of the Trabocchi. Sea breezes, together with the deep calcareous soil, define a ‘terroir’ that can yield fantastic wines.

Their most precious wines are fined and aged in French oak barrels, barriques or bottles for up to four years after the harvest, before they are put on the market. Senior oenologist Gianni Pasquale decides when they are ready for either bottling or selling, in the conviction that no technology or additive can take the place of the time (and patience) when producing wines of quality.

This wine is fermented on the skins for about 10 days and malolactic fermentation takes place in steel vats. An intense ruby colour, with purple hues, the Vallevo has flavours of red apples, prunes and violets, with a firm structure and acidity.