The diecicoppe is obtained by crushing the Montepulciano d'Abruzzo and Cabernet grapes, with a yield of 120 quintals per hectare. the grapes, harvested around the middle of October, undergo a maceration of the skins for 10 - 12 days and the wine obtained after an initial period of storage in stainless steel containers, is assembled and left to mature in bottles for a period of 3 months. it can be appreciated both fresh in its typicality and aged in bottle for 24 months. Deep ruby red with purple hues, it opens with aromas of ripe cherry and blackberry, wild berries and maraschino. eucaliptoe and pepper give balsamic and spicy notes enhanced by marked but elegant tannins. male wine, balanced, persistent. excellent with red first courses, vegetable and legume soups, lamb, kid and meat cooked with aromatic herbs.