Well, Montepulciano is one of the varieties that are the most sensitive to the producer and vineyard site. Some of the best but also some of the worst wines I have ever tried are Montepulciano and this is what makes this bottle outstanding. Montepulciano d’Abruzzo is often thought of as a bold, rustic wine, but when grown in the right terroir and made with precision and patience, it can be refined, structured, and incredibly complex. Amorotti’s Montepulciano is again fermented using indigenous yeast, but this time is aged for 2 years in Slavonian barrels. This Montepulciano is yes bold, with ripe blueberry and plum notes, but it has an incredible minerality and meaty undertones. The balance is incredible here. The nose is full of bergamot and citrus peel. Slightly notes of smoky, savory delicious textured aromas. This Montepulciano is far from the jammy, fruit-driven examples often found on the market—instead, it captures the balance of fruit, acidity, and minerality that defines Loreto Aprutino’s finest wines.