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Abruzzo in Eastern Italy, along the Adriatic sea, facing Croatia. Rome is to the west. The Appennines mountains are the ubiquitous backdrop in this region of mountains and sea. The second highest group of mountains, the Majella, is also home to a national park, in the region of Tocco di Casauria, within the provine of Pescara, also the name to the important port city. At the base of the Majella is where you will find the Azienda Agricola Filomusi Guelfi. The Guelfi family have been in this region for millennia. The Filomusi family were latecomers, having relocated here from Arezzo in the 16th century.  These two families merged in every sense over time. Lorenzeo Filomusi-Guelfi inherited the winery in 1983. He produced his first Montepulciano d’Abruzzo in 1987.


It is believed that Montepulciano d’Abruzzo originated in Tocco di Casauria. Perhaps it’s a chicken and egg situation; is this the best area to grow this grape, or did this grape originate here?  It is breezy, dry, with an excellent diurnal shift. Regardless, this grape makes wonderful wine in Abruzzo, and does not tend to be planted elsewhere. Filomus Guelfi has 8 hectares planted to Montepulciano. Additionally, there is less around 1 hectare total of Chardonnay, Pecorino, Sauvignon, Malvasia Bianco and Cococciola, a white grape indigenous to the east coast of Italy, particularly Abruzzo and Puglia.


Montepulciano d’Abruzzo


This is 100% Montepulciano d’Abruzzo, from vines with an average age of 45 years, farmed sustainably in soils of medium texured sand and clay. The aspect of the vineyards is mostly east and southeast, at an altitude of 255 meters above sea level.   The wine is fermented in glazed cement vats under controlled temperatures for just less than a week. The wine is then aged in glazed cement for 18 months, then an additional 2-3 months in bottle prior to release. This is a dark red to purple wine, with supporting aromas of purple berries and violets. On the palate, it is medium-bodied, soft edges, with firm tannins, yet quite fresh, offering black plums, black currants, Dr. Pepper, cocoa powder, black berries, and a hint of coffee. Drink this with a fatty steak, a well-aged cheese, or roaring fire and your favourite novel.

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