Abbadia di Montepulciano

Half in French oak barrels and half in tanks

artfully made with minimal intervention by Loïc Roure / Domaine du Possible

it shows complexity amidst intense flavours of dried fruit

It’s named after the ancient clay drinking container – still used by growers today – cooling water in Spain’s hot

Morisfarms Mandriolo Rosso, 2023 rufete Abbadia di MontepulcianoDeep, sultry Tuscan herbal notes lead with juicy blackberry, faint cedar, green olive, balsamic. Palate is fresh with dark berries and a lightness of sprit yet serious with textured tannins and grip. Three hundred years ago the Moris family moved from their native Spain to Italys Maremma, the wild West of Tuscany. They originally produced cereals, fruits, vegetables, and charcoal. Starting in 1990, the Moris family shifted their focus to winemaking