Winery Acini Sparsi e poi MarsiAbruzzo Pecorino Copicon Fiabe

wine of Abruzzes of Italy

The Abruzzo Pecorino Copicon Fiabe of Winery Acini Sparsi e poi Marsi is a wine from the region of Abruzzes.
This wine generally goes well with
The Abruzzo Pecorino Copicon Fiabe of the Winery Acini Sparsi e poi Marsi is in the top 0 of wines of Abruzzes.

Discover the grape variety: Callet

This grape variety is native to the Balearic Islands (Spain), more precisely to the island of Mayorque, and has been cultivated for a very long time. It is said to be the result of a natural cross between the Callet Cas Concos (Negrella) and the Fogoneu, the former being in danger of extinction. Callet is hardly known in other wine-producing countries, but in France it should be interesting for the production of original rosé wines that are pleasant to drink.

Informations about the Winery Acini Sparsi e poi Marsi

The winery offers 3 different wines.

Its wines get an average rating of 4.2.

It is in the top 3 of the best estates in the region

It is located in Abruzzes

The Winery Acini Sparsi e poi Marsi is one of of the world's greatest estates. It offers 2 wines for sale in the of Abruzzes to come and discover on site or to buy online.

The wine region of Abruzzes

Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in Central Italy are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.

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The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.