A Montepulciano d'Abruzzo that has received multiple awards from Italian and international critics, Cagiòlo is a reference point for its type. An important and full-bodied red wine, the result of a long process in the cellar. It begins with a prolonged fermentation phase with maceration of the skins without temperature control, followed by malolactic conversion which helps to make it softer. It is aged for no less than 24 months in 25-hectoliter Slavonian oak barrels and ends with at least another 12 months in the bottle. The wine is not filtered, to preserve style and character. A deep ruby red, with purple hues, the nose has notes of dark fruit such as blackberry, raspberry, morello cherry and dried fig, floral, such as violet. Then spices, liquorice, dark chocolate, clove, leather, coffee. In the mouth it is rich, persistent and with vigorous tannins.