Montepulciano d'Abruzzo DOP 2012

Laus Vitae represents the top of the quality pyramid for Codice Citra. Sourced from vines that average 40 years in age, and which grow at over 900 feet above sea level, the production of Laus Vitae is highly limited. 

About the Vineyard

Grapes are grown in high altitude vineyards, at 900+ feet above sea level, and on 40-year-old vines.  Winemaking process from vineyard to bottle led by world-renowned enologist Riccardo Cotarella.

Wine Production

Grapes are hand-selected and hand-harvested.  After soft pressing, a long maceration of the skins at a controlled temperature.  First refined in stainless steel vats and later in big oak barrels, until reaching a high structural complexity for further refinement in smaller barrels.

Tasting Notes

Full-bodied with a long, lingering finished.  Soft, yet firm and balanced tannins with notes of red fruit, mulberry, sour cherry preserve, and violet.  Hints of cocoa, black pepper, vanilla, nuts, and leather. 

Food Pairing

Complex and rich with layers of flavors, this wine pairs well with roasted red meats and game, pappardelle with boar, stuffed mushrooms, polenta with sausage, and aged cheeses, especially 5-8 year old Pecorino from Abruzzo.

Production Info
Vineyard name
Laus Vitae
Vineyard size
30 acres
Soil composition
Calcareous, Clay, and Stony
Training method
VSP
Elevation
924 feet
Vines/acre
1900 - 2200
Average Vine Age
More than 40 years
Yield/acre
2.4 tons
Exposure
Southeastern / Southern
Year vineyard planted
1978-1985
Harvest time
November
First vintage of this wine
2002
Bottles produced of this wine
8,000
Winemaking & Aging
Varietal composition
100% Montepulciano
Fermentation container
Stainless steel tanks and wood barrel
Length of alcoholic fermentation
18-25 days
Fermentation temperature
71-77 °F
Maceration technique
Punchdown and Aeration
Malolactic fermentation
Yes
Type of aging container
Barriques and Barrels
Length of bottle aging
12 months
Size of aging container
225 L / 25 HL
Type of oak
French
Length of aging before bottling
24 months
Analytical Data
Alcohol
14.9 %
pH level
3.6
Residual sugar
6.9 g/L
Acidity
6.1 g/L
Dry extract
37 g/L