Terroirs:
- Soil of alluvial origin with a clayey – calcareous composition rich in organic substances
- San Silvestro Vineyard - 450 m a.s.l.
- Beffi vineyard - 700 m a.s.l.
- Carrufo vineyard - 800 m a.s.l.
Grape varieties:
Montepulciano d'Abruzzo, Trebbiano d'Abruzzo, Pecorino
Age of the wineyards:
from 5 to 100 years
Area:
Gran Sasso National Park, Alto Tirino, Tirino River and Capo d'Acqua Lake, Peligna Valley and Subequana Valley.Municipalities of Ofena, Villa Santa Lucia and Acciano :a tenacious land of mountains as high as the Gran Sasso, full of generous plains where the vine has lived for centuries.
Classification:
- DOC Cerasuolo d’Abruzzo superiore
- DOC Montepulciano d’Abruzzo
- DOC Trebbiano d’Abruzzo superiore
- IGT Pecorino Terre Aquilane
- IGT Rosso Terre Aquilane
Target:
The main concern of the winery is to produce high-altitude wines able to express the fine soul of a hard land, its proper and unique identity, and the elegance of traditional vines.
"Behind the rarest wines there is always a note of pleasure, which is so high it seems almost unattainable.”
Descriptions
Evaluation:
wines of character and great territorial identity.
- Montepulciano d'Abruzzo: a wine with a wild note and strong acidity
- Pecorino: a versatile wine with tropical fruity flavors
- Trebbiano d'Abruzzo: a wine with medium late ripeness, minerality and freshness
Common Notes:
delicate and elegant wines, faithful to the terroir’s typicity
Inalto Campo Affamato
Vintage 2019
100% Montepulciano d'Abruzzo
Soil of alluvial origin 400 m a .s. l. with a clayey – calcareous composition rich in skeleton.
Fermentation in steel with periodic fulling. Maceration on the skins for twenty-six days. Malolactic fermentation in French oak barrels of 500 liters and first pass. Aging in the same barrel for fourteen months. Eight months in bottle.
The wine is ruby red, with an intense and complex bouquet of red ripe fruit, currant, and notes of graphite with hints of black pepper.
In the mouth it is fresh and savory, fascinating and persistent. A taste of rose hip and a slight spiciness of black pepper indicate an excellent taste-olfactory correspondence.
Alpago sushi with marinated trout from Alpago by Chef Paolo Speranzon (Locanda San Martino - San Martino d'Alpago - BL). But also with raw sea truffle and fried cuttlefish.
Inalto Montepulciano d’Abruzzo
Vintage 2019100% Montepulciano d'Abruzzo
Soil of alluvial origin origin - 400 m a.s.l. with a clayey – calcareous composition, rich in skeleton.
It ferments spontaneously in steel where it matures on the skins for twenty-eight days. It is refined in French oak barrels for fourteen months before resting in the bottle for at least eight months.
Intense ruby.
Red plum and roasted tomato. Anise and carob with hints of goudron.
Heady freshness and velvety tannins, well-balanced warm sensations, and savory verve. A wine that tells the soul of a fine terroir.
Inalto Cerasuolo d’Abruzzo superiore
Vintage 2022100% Montepulciano d'Abruzzo
Soil of alluvial origin origin - 400 m a.s.l. with a clayey – calcareous composition, rich in skeleton.
Skin maceration for approximately forty-eight hours. Spontaneous fermentation with the help of a ‘pied de cuve’. Refined on the lees for four months and then in the bottle for another two months.
Cerasuolo is a pink wine with ruby reflections, agile and depth.
The scent is fruity with hints of balsamic while the spicy notes of cloves and dried thyme are accompanied by earthy undertones.
It shows freshness, persistence and depth. It is a complex wine.
Inalto Trebbiano d’Abruzzo superiore
Vintage 2020100% Trebbiano d'Abruzzo
Soil of alluvial origin - 400 m a.s.l. with clay – calcareous soil, rich in skeleton.
Cold maceration in a controlled atmosphere for seventy-two hours. Soft pressing for flower separation. Fermentation at a temperature of twenty degrees in steel (70%) and (30%) in new French oak barrels of 500 liters and first pass. Ageing on the lees for six months with weekly resuspensions of steel and wood. Bottle refinement for another four months.
Intense straw yellow colour.
Delicate and intense with almond sensations and fruity perceptions such as lemon, green apple and white peach. Floral nuances of basil and jasmine. In the end, shell notes evoke childhood memories.
The scent is fresh and velvety, with a good softness, a pleasant pseudo-caloric touch and an almond-like finish.
Inalto Pecorino
Vintage 2022100% Pecorino
Soil of alluvial origin - 400 m a.s.l. with clay – calcareous soil, rich in skeleton.
It is first macerated on the skins. Different percentages are then put into steel or wood, where it ferments with the help of a ‘pied de cuve’ for about four months. Refinement in bottle for another eight months.
Green gold.
Iodine pervades our sense of smell, carried away by clear citrus notes of orange and tropical perceptions of litchi and tamarind. In the finish hints of marjoram.
In the mouth it is delicately enveloping. The sip is fresh and savory. A strong and versatile wine.
