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Il Faggio Montepulciano d'Abruzzo

From vineyards around San Salvo in the north of the region, grapes were mainly hand-harvested off pergola-trained vines. De-stemmed, crushed and pumped into stainless steel tanks, the wine fermented at temperatures up to 34 degrees Celsius for about 6 days. Frequent pump overs early to increase extraction were reduced toward the end of fermentation. The wine was then transferred to tank for malolactic fermentation. Matured in stainless steel and large format multi-use oak for approximately 9 months prior to bottling.

An off-shoot of Alpha Zeta, Il Faggio is another Italian wine made by a seemingly wayward Kiwi (she knows where she is!). David Gleave, MW set out to work intently with growers, which are small and family owned, and not equipped to set up their own estates. The result is excellent quality fruit at a tremendous value. The name Il Faggio derives from the beech trees, which proliferate the area, especially in the surrounding Abruzzo national park.

Winemaker: Alana McGettigan
Country: Italy
Region: Abruzzo
Type: Red
Variety: Montepulciano
Farming: Sustainable
Production: 40,000 bottles