First year of production 1985

The vineyard from which Cùmaro originates is situated on the edge of the municipality of Osimo, facing south-east, at a height of about 150 metres above sea level. The terrain, which started out as marine formations from the Pleiocene-Pleistocene era, consists of deep and particularly calcareous soils.
The yield is kept within strict limits by very close pruning and targeted thinning, and can vary from five to six tons per hectare according to the season.

Harvest: the grapes are picked by hand, and collected and transported in boxes. Montepulciano is a fairly late variety. Harvesting does not normally begin before the second ten days in October, when the grapes have reached peak condition with an advanced degree of phenolic ripening

Vinification: the grapes are destalked and lightly crushed, then fermented at 27-29°C in steel fermentation tanks for 12-14 days with natural yeasts. Subsequently, the wine moves on to the malolactic fermentation stage, at the end of which it is aged in 225 litre oak barriques for a period of 12-14 months.
After bottling, Cùmaro is left to age further, in a temperature -controlled environment, for about 6-8 months

Winemaker’s notes
Deep ruby red colour with garnet tints, presenting an intense bouquet, with the emergence at the start of fine ripe plum, blackcurrant and morello fruit, and a spiced finish of black pepper, vanilla and tobacco.
Soft and enfolding in the mouth, with well-smoothed tannins and a pleasant chocolatey finish.

Pairings: a fine companion for rare-cooked red meat, game-birds and mature cheese.
Glasses for serving: a large glass, with a fairly broad body. This allows the correct oxygenation of red wines which have had long ageing in bottle and whose tannins have taken on a softer character, developing complex tertiary aromas which will be well-concentrated in the narrower opening of the glass.