Il Faggio Montepulciano D'Abruzzo
WINEMAKER Alana McGettigan
GRAPE VARIETY Montepulciano
PRODUCTION 40,000 bottles
SOIL Ferrous clay and limestone
From vineyards around San Salvo in the north of the region, grapes were mainly hand-harvested off pergola-trained vines. De-stem med, 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.
The aim is to capture the power and intensity of the grape, together with a lift and freshness
seldom found in this region.
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.