Father and daughter Di Tonno founded the Talamonti winery together in 2001. And with that, a dream came true. They have since expanded it to 45 hectares of vineyards in a prime location inland in the Abruzzo region. The focus is on indigenous grape varieties, but above all, their origins. Roots are important, and everything revolves around quality. At an altitude of 300 meters above sea level, the grapes enjoy the beautiful terroir of clay and limestone. In the winery itself, nothing is left to chance. Modern vinification methods are used, without losing knowledge and tradition.
Talamonti's vineyards are situated at an altitude of 300 meters, where the Montepulciano grape also benefits from soil composed of clay and stone. When the red grape variety reaches peak ripeness, it is often harvested by hand around October. And this last point is crucial. Hand-harvesting allows the winemaker to select the best grape varieties in the vineyards. The grapes are then destemmed in the winery, after which alcoholic fermentation takes place with skin contact. After malolactic fermentation in French barriques, the wine rests for another 12 months in French oak barrels. Finally, the wine is aged in the bottle for another 12 months. Because, well, perfection requires patience.
And once you taste the wine, it's more than worth the wait. A ruby-red wine sparkles in the glass. We immediately enjoy a complex aroma of cherries, berries, and some spicy notes. On the palate, it begins with a soft attack, followed by abundant fruit, beautiful freshness, and delicious tannins. The flavors continue into a long but pleasant finish.
