RARE LANDS

A predominantly hilly area, where particularly favorable climatic and pedological conditions have allowed us to develop and grow our company

A FAMILY HISTORY

A story that has been handed down through the generations of our family up to, in 1998, Luciano and Remo, children of Nunziato and grandchildren of grandmother Dina and grandfather Remo

armannia passerina

Grapes are harvested early in the morning by hand and placed in perforated crates, transported to the winery and placed in the cold room to cool, followed by destemming and crushing. The crushed grapes undergo soft pressing, and selected yeasts are added to the resulting flower must, which carries out fermentation at a controlled temperature. The product rests on fine lees for 120 days “sur liè” with battonage, after which tangential filtration and bottling follow.

CHARACTERISTICS
Brilliant, pale straw yellow color with greenish reflections, it begins on the nose with floral notes, on the palate the freshness and flavor are accompanied by fullness with a pleasant finish.
FOOD ACCOMPANIMENT
Fish starters, white first courses, white meats, fish, molluscs and crustaceans in general.

armannia pecorino

The grapes are produced directly by the company from vineyards chosen for their particular characteristics of position and exposure and pedoclimatic characteristics favorable to an ideal ripening.

VINIFICATION
Grapes are harvested early in the morning, by hand, and placed in perforated crates transported to the winery and placed in cold storage to cool, then destemmed and crushed; a 24-hour pellicular maceration follows; the crushed grapes are then pressed to 0.4 atmospheres, then the free-run juice is added with selected yeasts. At the end of alcoholic fermentation, which takes place at a temperature below 16°C, the product rests on the fine lees for 180 days “Sur Lié” with (Battonage), after which it is placed in the bottle.
CHARACTERISTICS
Straw yellow color with greenish reflections, it begins on the nose with intense and pleasant aromas with notes of white pulp peach and tropical fruit, while on the palate it develops a full flavor accompanied by great minerality.
FOOD ACCOMPANIMENT
Fish appetizers, fish and crustaceans in general, excellent with fish broth; it also goes very well with white meats with herb-based sauce

conte genoino

This wine is obtained from a particular vineyard located in Castel di Sette in the municipality of Mozzagrogna, on a gently sloping hill facing south-east, 7 km away from the sea and 20 km from the Maiella massif. The vineyard from which this wine is produced is about 40 years old.

VINIFICATION
The vineyard from which this wine is made is the last to be harvested (late October) when the grapes have reached an overripe stage therefore it is produced only in the best years. The grapes are hand-picked and meticulously selected, placed in boxes and transported to the winery to be destemmed and crushed. Temperature-controlled maceration lasts for 30 days, at the end of which soft pressing takes place; once malolactic fermentation is complete, the wine is racked into oak barrels where it remains 24-30 months to be finally bottled, where it remains to age before being marketed.
CHARACTERISTICS
Deep ruby red in color, tending to garnet with age, it immediately expresses a hint of plum jam and dark chocolate with a tendency toward ethereality. The palate maintains the complexity and roundness suggested on the nose, supported by the power of the tannin. It expresses itself velvety smooth for exhilarating encounters with very important sauces.

dirè

The grapes, hand-picked and placed in boxes, are transported to the winery to be destemmed, crushed and selected yeasts added. Temperature-controlled maceration lasts for 30 days, at the end of which soft pressing takes place. After a short natural decantation, the wine rests in oak barrels for 12 months, finally being put into the bottle, where it is aged for another 90 days.

CHARACTERISTICS
Deep red in color with violet hues, it immediately expresses a hint of morello cherry, followed by plum jam and dark chocolate. The taste maintains the freshness suggested on the nose, supported by the power of tannin. Retrofactory notes hint at morello cherry.
FOOD ACCOMPANIMENT
It accompanies typical Abruzzo dishes: “cacio e uovo,” savory soups, timballi, fresh pasta with meat sauce, roasts, stews, and stewed codfish. Its ideal companions are also aged cheeses and world-famous typical cured meats such as ventricina.

sipario di montepulciano

The grapes, transported to the winery to be destemmed and crushed, are added here with selected yeasts. Temperature-controlled maceration continues for 15 days, after which soft pressing takes place. After a short natural decantation, the wine rests in steel tanks for 150 days and is finally bottled.

CHARACTERISTICS
Bright red in color with violet hues, it immediately expresses und hints of morello cherry and ripe fruit. The palate maintains the freshness suggested on the nose, supported by the power and fullness of the grape’s characteristic tannin.
FOOD ACCOMPANIMENT
It goes well with savory first courses, roast meats, cheeses and cured meats.

rare lands – Abruzzo home of Montepulciano.
Our vineyards are exposed to the South, carefully chosen among those most suited to viticulture in the area, soils that pedologically have gravels accumulated in the soil over the millennia thanks to the flow of the Sangro river. Fresh and well-drained and therefore capable of guaranteeing the highest quality level of our grapes in every season.

Our vineyards are like this: sufficiently close to the sea to have a natural marine ventilation even in the hottest seasons capable of maintaining the optimal climatic conditions for the growth and development of the vine and consequently of the bunches, as well as transporting that precious salinity that makes incomparable a great wine; and at the same time quite close to the massif of Majella to collect the fresh mountain wind that blows from the mountain towards the sea, generating a strong temperature range that favors the growth of the vine and the ripening of the grapes.
All this brings a significant accumulation of aromatic substances and consequently gives our wines extraordinary and unique olfactory characteristics.

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