Description

The La Quercia winery was founded in the 1960s to supply wine to a local restaurant. Having fallen into decline it was taken over by Elisabetta Di Berardino, Antonio Lamona both winemaking consultants.

Their top reed the Mastrobono Riserva comes from the oldest Montepulciano vines. The crushed grapes undergo fermentation, which takes place at a controlled temperature with peaks never exceeding 30°C. Maceration continues for approximately 40 days and beyond after the end of fermentation, with daily movement of the grapes through manual pumping over. After racking, the wine is left to “rest” on their lees for approximately 7 months in steel tanks, to then allow the wine to evolve naturally, maturing in large Slavonian oak barrels for 24-36 months. The wine is bottled without any clarification or filtration, then aged in the bottle for approximately one year.