Dario D'Angelo

The New York Times’ wine columnist Howard G. Goldberg praised D’Angelo Montepulciano as ‘The Carafe Red to Dream About’ in 2002. But to us, the greatest reward of all is the hundreds of Italian restaurants in Manhattan that pour D’Angelo Montepulciano d’Abruzzo as their house red by the glass. D’Angelo Montepulciano d’Abruzzo has set the paradigm for the tasty, genuine everyday table red: savory, low-alcohol, bone-dry and amazingly flexible as for food-pairings.

The Montepulciano sees temperature-controlled maceration and traditional fermentation, before up to ten months oak maturation and some time in bottle before release. The Trebbiano is fermented in French oak tonneau, temperature controlled, before seeing three months on the lees with batonnage performed every two or three days. This treatment of the wine goes some way to explaining the characterful example produced by Dario D'Angelo, Trebbiano normally having a reputation for producing dull, neutral wines.