mastrangelo wine catalogue

MASTRANGELO VINICompany informations

Establishment: 2000Property: Filiberto MastrangeloOenologist: Beniamino Di DomenicaBottle produced: 35.000 (productive power 700.000)Vineyard hectares on property: 3,5 + 2 on rent

From an ancient family tradition and the love for land has born the farm Mastrangelo-Tenimenti del Grifone.The care for nature and the research for quality have always been the company’s philosophy and it is for this reason that the owner Mr Filiberto Mastragnelo supervises all stages of production to obtain excellent wines from vineyards on lush hills of Abruzzo .Grapes are manually harvested to respect their integrity and organoleptic characteristics more while the wise use of modern technologies in traditional agricultural processing allow to obtain balanced and elegant wines.

Products:

RED WINES STILL:- “La Riserva del Vicario” Montepulciano d’Abruzzo D.O.C. (RESERVA)- “Angelo Rosso” Montepulciano d’Abruzzo D.O.C.

WHITE WINES STILL:- “L’Oro del Cardinale” Trebbiano d’Abruzzo D.O.C (RESERVA)- “Angelo Bianco” Trebbiano d’Abruzzo D.O.C- “Nuntius” Pecorino Colline Pescaresi I.G.T.

R0SE’ WINE STILL:- “Angelo Rosa” Montepulciano d’Abruzzo Cerasuolo D.O.C.

WINE: TREBBIANO D’ABRUZZO DOC

GRAPES: TREBBIANO D’ABRUZZO of ancient selected clones from vineyard in Loreto Aprutino in Pescara Province

VINTAGE: Vintage take place during second and third decade of October once grapes are properly ripe. Evaluation is made by checking the following paramenters: sugar content, total acidity and PH value. Grapes are manually harvested to respect their integrity and organoleptic characterics.

VINIFICAION: New white vinification technics are applied. Stalk removal is followed by sort skin steeping, the contact between the must and the skins for 8-10 hours at a temperature of 15-18°C. In this way noble and aromatic skin compnents necessary for the aroma and personality of future wine, are extracted. After a soft pressing must is refrigerated at a temperature of 8-13°C and decanted for 10-12 hours. Lieviti are added to clear must which is fermenteded at controlled temperature of 15-16°C. The wine produced is stored in stainless steel tanks and affinated on thinlees for 3 mouths with periodical pumping to keep lees suspended. Once this stage of affination is completed the wine is moved to new steel tanks and stored at a temperature of 12°C, this to mantain its organoleptic characteristics of aroma and freshness.

ORGANOLEPTIC SPECIFICATIONS:COLOUR: Straw yellowSMELL: Fresh smell, intense and well built with sensation of ripe exotic fruitTASTE: Soft harmonic and rounded taste, full bodied and persistant

BEST WITH: It’s deal with sea-food appetizer, light first dishes and dishes of fish and fresh cheese. Excellent as aperitf.

SERVICE: Serve at temperature of 10-12°C. Open at the time of serving.STORAGE: Keep in fresh place at 8-10°C with bottle in horizontal position

CHEMICAL SPECIFICATIONS:Alcohol %Vol 12,0°Acidicty g/l 5,5pH 3,20Extract g/l 21,5

ANGELO BIANCO

WINE: CERASUOLO D’ABRUZZO DOC

GRAPES: MONTEPULCIANO D’ABRUZZO of ancient selected clones from vineyard in Loreto Aprutino in Pescara Province

VINTAGE: Vintage take place during second and third decade od October once grapes are properly ripe. Evaluation is made by checking the following parameters: phenolic ripeness, sugar content, total acidity and ph value .Grapes are manually havested to respect their integrity and organoleptic characteristics .

VINIFICAION: winemaking is carried out according to traditional techniques of vin rosè, where stalk removal is followed by stepping of the must with skin for about 12 hours at a T° of 8-10°C . In this way the noble and aromatic skin component necessary for the aroma and personality of future wine are extracted. The must is decanted and fermented with the addition of selected yeasts a T° of15-16°C.At the end of fermentation the wine is separated from the lees and aged in stainless steel tanks for 3-4 months at a low temperature to keep the organoleptic specif cations of Cerasuolo wine. Once this stage of processing is completed the wine is bottled and it is sold after 1 month of aging in bottle.

ORGANOLEPTIC SPECIFICATIONS:COLOUR: rosè and brilliant, typical of cherry.SMELL: typical production area bouquet, wide, intense and persistent smell with ripe cherry TASTE: balanced, fresh, soft and rounded taste, full bodied and persistant.

BEST WITH: excellent with spicy salami appetisers, first dishes with pasta, white meat and fresh cheese.

SERVICE: serve at a temperature of 10-12°C .Open in due time before serving.STORAGE: keep in fresh place at 10-12°C with bottle in horizontal position


ANGELO ROSA

WINE: MONTEPULCIANO D’ABRUZZO DOC


VINTAGE: Vintage take place during second and third decade od October once grapes are properly ripe. Evaluation is made by checking the following parameters: phenolic ripeness, sugar content,total acidity and ph value.Grapes are manually havested to respect their integrity and organoleptic characteristics .

VINIFICAION: Vinification is carried out according to traditional technics, where stalk removal is followed by stepping of the must with skin for about 7-8 days. Temperature change from initial 18° C (pre-fermentation stepping) to 26-28°C during alcoholic maceration and post-fermentation. During the contact between must and skin, there are periodical delastage and pumping to guarantee a full mixing between them and obtain a good extraction of skins noble components. Once steeping and fermentation are finished, the wine is separated from the skins by means of soft pressing and placed in stailess steel tanks where primary alcoholic fermentation is completed. After some days wine is poured off and lactic bacterium are added for malo-lacticfermentation. The wine obtained is stored in stailess stell tanks and affinated on thin lees for further 3 months, periodical batonages keep the lees suspended. Once affination is completed, wine is poured off and stored is steel tanks at a temperature of 12°C to keep its quality organoleptic proprieties till its bottled. The wine is sold after 1 months affination in bottle.

ORGANOLEPTIC SPECIFICATIONS:COLOUR: Ruby red deep.SMELL: Typical production area bouquet, wide, intense and persistent smell with wild cherry and ripe red fruit sensation TASTE: Pleasant, soft and rounded taste, full bodied and persistant.

BEST WITH: Excellent with spicy salami appetisers, first dishes with pasta,red meat and medium aged cheese.

SERVICE: Serve at a temperature of 18-20°C .Open in due time before serving.STORAGE: Keep in fresh place at 8-10°C with bottle in horizontal position


ANGELO ROSSO

WINE: PECORINO IGT

GRAPES: PECORINO of ancient selected clones from vineyard in Loreto Aprutino, Pescara

VINTAGE: Vintage take place during the second half of September once grapes are properly ripe. Evaluation is made by checking the following parameters: sugar content, total acidity and pH value. Grapes are manually harvested to respect their integrity and organoleptic characteristics .

VINIFICAION: new white winemaking techniques are applied.Stalk removal is followed by short skin stepping between the must and the skin for 8-10hoursat a temperature of 8°C.In this way the noble and aromatic skin component fundamental for the aroma and personality of future wine are extracted.. After a soft pressing must is refrigerated at a temperature of 8-10°C and decanted for 10-12 hours. Yeasts are added to clear must which is fermented at a controlled temperature of 15-16°C . The wine produced is stored in stainless steel tanks and aged on thin lees for 3 months with periodical pumping to keep lees suspended.Once this stage of processing is completed the wine is bottled and it is sold after 1 month of gin bottle.

ORGANOLEPTIC SPECIFICATIONS:COLOUR: straw yellow clear and brilliant.SMELL: delicate smell well built with sensation of flowers and ripe exotic fruit TASTE: fresh and balanced taste, harmonic and rounded medium bodied and persistant.

BEST WITH: it’s ideal with light dishes and with dishes of fish. Very good as aperitif.

SERVICE: serve at a T° of 8-10°C opening at the time of serving.STORAGE: keep in a fresh place at 12°C with bottle in horizontal position


NUNTIUS

WINE: MONTEPULCIANO D’ABRUZZO DOC


VINTAGE: Vintage take place during second and third decade od October once grapes are properly ripe. Evaluation is made by checking the following parameters: phenolic ripeness, sugar content, total acidity and ph value.Grapes are manually harested to respect their integrity and organoleptic characteristics.

VINIFICAION: Vinification is carried out according to traditional techniquess, where stalk removal is followed by stepping of the must with skin for about 20 days. Temperature change from initial 18° C (pre-fermentation stepping) to 30-32°C during alcoholic maceration and post-fermentation. 12 hours after stalk removal, 10-15% of the must is removed to concentrate in the remaining must flavours and polyphenols contained in the skin. During the contact between must and skin, there are periodical delastage and pumping to guarantee a full mixing between them and obtain a good extraction of skins noble components. Once steeping and fermentation are finished, the wine is separated from the skins by means of soft pressing and placed in stainless steel tanks. After some days of decanting rough less are eliminated and the wine is moved to French oak barriques where malo-lactic fermentation takes places with addition of lactic bacterium. Once malo-lactic fermentation is completed wine is aged on thin lees for further 6 months, periodical battonages keep the less suspended. The wine is poured off and affined for further 12 months in Oak barriques until it is bottled. The wine is sold after 6 months aging in bottle.

ORGANOLEPTIC SPECIFICATIONS:COLOUR: Ruby red with slighty garnet glare.SMELL: Typical production area bouquet, wide, intense and persistent smell. Very pleasant Jam, licorice, spices and chocolate sensation TASTE: Clear intense and persistent taste, pleasantly harmonious, balanced and palatable due to its low acidity and tannins softness. Tannins coming from the polyphenols allow long aging..

BEST WITH: La Riserva del Vicario is indicated for important events. It is excellent with first spicy dishes , red meat, game, ripe and typical cheese. Very good as meditation wine.

SERVICE: Serve at a temperature of 18-20°C .Open in due time before servingSTORAGE: Keep in fresh place at 8-10°C with bottle in horizontal positionposition

LA RISERVA DEL VICARIO


WINE: TREBBIANO D’ABRUZZO DOC

GRAPES: TREBBIANO D’ABRUZZO of ancient seleceted clones from vineyard in Loreto Aprutino in Pescara Province

VINTAGE: Vintage take place at the end of september once grapes are properly ripe. Evaluation is made by checking the following parameters: sugar content,total acidity and pH value. Grapes are manually harvested to respect their integrity and organoleptic characterics.

VINIFICAION: New white vinifications technics are applied. Stalk removal is followed by short skin steeping, the contact between the must and the skins for 8-10 hours at a temperature of 15-18°C. In this way noble and aromatic skin components necessary for the aroma and personality of future wine, are extracted. After a soft pressing must is refrigerated at a temperature of 8-10°C. After the decantation Lieviti are added to clear must which is fermentated at controlled temperature of 20-23°C in Oak barriques.. After the alcholic fermentation and the malolactic fermentation wine remains in barriques in conctact with thin lees for 8-10 months; during this period batonages are carried out as normal. The wine is sold after 3 months affination in bottle.

ORGANOLEPTIC SPECIFICATIONS:COLOUR: Straw yellow with golden reflex.SMELL: Intense, persistant and wide,well built with sensation of ripe exotic fruit, balsamic honey TASTE: Soft harmonic and rounded taste, full bodied and persistant

BEST WITH: It’s ideal with,light first dishes ,dishes of fish and medium aged cheese. Very good as a meditation wine.

SERVICE: Serve at a temperature of 10-12°C. Open at the time of servingSTORAGE: Keep in fresh place at 8-10°C with bottle in horizontal position


L’ORO DEL CARDINALE

PRICE LIST

Code Wine Product Packaging PriceReserved Discount

Best Price*

Bottle per cartboard

MV-001 Angelo Rosso Montepulciano D'Abruzzo DOC 750ml € 9,50 56% € 4,18 6MV-002 Angelo Bianco Trebbiano D'Abruzzo DOC 750ml € 9,00 55% € 4,07 6MV-003 Angelo Rosa Cerasuolo D'Abruzzo DOC 750ml € 9,00 56% € 3,95 6MV-004 Nuntius Pecorino IGT 750ml € 9,50 23% € 7,31 6MV-005 La Riserva del Vicario Montepulciano D'Abruzzo DOC - Reserva 750ml € 12,50 17% € 10,32 6MV-006 L'Oro del Cardinale Trebbiano D'Abruzzo DOC - Reserva 750ml € 10,50 17% € 8,70 6

Inside the column "Reserved Discount" is indicated maximum percentage discount applicable from a minimum order of 600 bottles (1 pallet).

- All Prices are Ex-work.

- * Best Price: refers to a minimum order of 600 bottles (1 pallet)

- Current total production: 35,000 bottles

- Potential annual production: 700,000 bottles

- Payment system: advance payment by bank transfer.

- Delivery time: one week after payment confirmation

Export Management

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mastrangelo wine catalogue

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