It is necessary to identify the differences between the different production areas of Montepulciano d’Abruzzo.
This is moreover needed in order to provide on the one hand findings such as to define uniquely the production zones and on the other to assess the suitability of the oenological specific areas. It is also necessary to show any compositional differences in wines produced in a more restricted area namely the production of Montepulciano d’Abruzzo DOCG “Teramanian Hills” as well as to verify the one hand the increase of the fruity flavor and on the other hand the decrease in the grassy and astringency.

Identification of Montepulciano vineyards representing different areas of production, will be divided into three altitude ranges (below 200 m, between 200 and 400 meters above sea level, over 400 m).
The grapes of different areas will be individually subjected to micro-vinification technique with classical red winemaking. At the end of alcoholic fermentation will proceed to the racking, the marc is pressed and will be the reinstatement of sulfur dioxide and, subsequently, the wine will be subjected to racking and filtration. On all the samples under study will be performed the analytical determinations following the methods provided in the Official Methods (Official Gazette of the European Communities, 1990) or methods used by the Department of Food Science, University of Teramo, previously validated and published in international journals with referees. The elimination of odor and astringent plant will be sought through the adoption of different techniques, single or combined. Specifically, we will proceed to the preparation of a witness without any treatment during aging, a bath with one micro-oxygenation, a bath with only the addition of chips medium toast French oak, adding a bath with French oak chips medium toasted and micro-oxygenation.

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