Identity
| Producer | Lammidia |
| Vol | 0.75 |
| Grapes | 100% Montepulciano |
| Color | red |
| Sweetness | dry |
Tasting
| Color Desc | red |
| Aroma | The wine displays intense aromas of pepper, black pepper, and dark red fruits with a unique volatile lift. |
| Palate | Expect a fuller body, some tannic grip, and an enveloping texture in the mouth which recalls velvet. |
| Finish | The finish is fresh, energetic, and persistent with a higher acidity balance and a touch of spice. |
| Food Pairing | Beef, pasta, veal, poultry, and charcuterie. |
Profile
Acidity (1-5)
HIGHER THAN AVERAGE
Body (1-5)
HIGHER THAN AVERAGE
Aroma (1-5)
HIGH
Astringency (1-5)
AVERAGE
Minerality (1-5)
AVERAGE
Enology
| Organic | Yes |
| Biodynamic | Yes |
| Natural | Yes |
| ABV % | 13.0 |
| Aging Process | barrique |
| Fermentation | spontaneous fermentation with indigenous yeasts |
Terroir
| Altitude (m) | 700 m |
| Soil | clay, limestone |
| Vine Age | 25 years |
| Harvest Type | manual |
| Harvest Desc | Harvested by hand and destemmed by hand. |
Interesting facts
| The name Lammidia comes from the local Abruzzese dialect word for the evil eye. When founders Davide and Marco made their first wine in 2010, fermentation would not start. They called in a local grandmother who performed a ritual to cast away the evil eye, and the fermentation successfully began. |