01 / The land
Where it starts
The Paride D’Angelo estate sits in Pianella, between the Majella, the Gran Sasso and the Adriatic. The vineyards face south and catch the sun throughout the day. We let the place set the pace.
Pianella, Abruzzo
From vineyard to bottle
Good wine begins long before the cellar. It begins in the hills around Pianella, where we work with the vines, the seasons and the fruit in front of us.
Discover the process
02 / The vineyard
In the vineyard
We work mostly by hand through the summer, giving every bunch air and sunlight. We do not till the soil. Instead, we mow with a flail mower and feed the ground with green manure and selected natural manure.
03 / Harvest
The harvest
When the fruit is ready, we pick by hand. Bunch by bunch, the grapes leave the vineyard for the cellar. Careful handling is the first step in making a clear, honest wine.
04 / The cellar
Inside the cellar
We use the work already done in the vineyard as our starting point. Yeasts selected from the skins and our own canes help begin the work. The wines rest in steel, while Montepulciano also rests in concrete.
05 / Time
Taste, wait, listen
We taste as the wine changes, looking for freshness and balance. Its natural acidity gives it room to mature over time. The aim is simple: let the fruit speak clearly.
