The De Fermo family traces their winemaking history in

The De Fermo family traces their winemaking history in Loreto Aprutino, Abruzzo back to 1785. The current generation, Nicoletta De Fermo and her husband Stefano Papetti revived the vineyards that had not been tended to since the 1950’s. They practice biodynamic, organic and minimal intervention, intervening “as seldomly as possible in the cellar and let Loreto Aprutino do the talking”. Whole bunches are pressed for 3-4 hours using an old French press, followed by spontaneous fermentation with wild yeasts in big oak barrels (20hl), “after the fermentation, the rough lees are separated from the juice by racking and the wine is put back into the same barrels for 7-9 months on the lees”. Coral ruby in colour, with aromas of strawberry, cherry, chalky minerality, wildflowers and orange zest. Wild strawberry, cherry, wildflowers, herbs and flinty minerality are framed by fresh acidity and light tannins. A refreshing bitter streak fuses with red currant, cranberry and trace of roasted pepper on the crisp finish. Well balanced and silky. 100% Montepulciano 13% Alcohol De Fermo ‘Le Cince’ Cerasuolo d’Abruzzo Superiore DOC 2018 #vinobiologico #cerasuolodabruzzo #vinvivant #vinnaturel #vinorosato #lowintervention #biodynamicwine #vinnature #organicwine #nofilter #drinkbetterwine #vinoabruzzese #ros #vinoitaliano #lowinterventionwine #vinbiologique #winereview #naturalwine #vinbiodynamique #rosato #instavino #winestagram #instawine #defermo #lecince #montepulciano #cerasuolodabruzzosuperiore #caravino