1 BOTTLE X 75cl. 

GRAPE VARIETY: MONTEPULCIANO

CULTIVATION: GUYOT

ZONE: PRATOLA PELIGNA 350MT

ON THE SEA SOIL:

CLAY/LIMESTONE

VINIFICATION: MACERATION

WITH THE SKINS FOR 9 DAYS WITH 20% WHOLE BUNCH, AGING IN RESIN GLASS, SPONTANEOUS FERMENTATION, NO TEMPERATURE CONTROL, NO FILTRATION, NO CLARIFICATION, SULPHUR NOT ADDED AT ANY STAGE ALCOHOL CONTENT 12%

Brutal!!!, a wine, a name, a legend. This red from Alchimia Cantina Urbana boasts the title and all those characteristics of a brutal wine: different, vibrant, extreme. An addictive wine.

Tasting notes and pairings

Born from a linguistic misunderstanding, Brutal!!! is an open source label that can only be used on certain wines, produced by any company that can produce a brutal liquid. The story goes that one day, three natural winemakers, Laureano Serres Montagut and Anthony Tortul, were intent on tasting some young bottles that had just been produced. Enthusiastic and captivated by the liquids, the first two, Spanish, began with an expression in strict Catalan dialect, referring to the wines, calling them “Brutal”. The third, French, thought that the two had used that term in a derogatory sense, as it was certainly not a compliment in his language. The discovery of appreciation led to the creation of this project, open to all those who produce wine in an authentic way. An exclusive, crazy, unique wine. A second elevation of natural wine. The characteristics that make it such are: sustainable agriculture, free of invasive chemicals, with or without certification. Zero added sulfur: nothing is taken away from the wine, much less added. It must be an experiment: each producer, in fact, can have only one Brutal!!! bottle, the one that comes from an experiment, something new and different compared to the classic company style. The label usually features a yellow Brutal writing on a black background. A skull brandishes an axe in his hand, on which the formula for sulfur dioxide is found. Brutal!!! Di Matteo Cacciagrano is made with 100% local red grapes. The vinification involves spontaneous fermentation of the mass, 25% of which is done with whole bunches. After six months of maturation in steel, the wine is not filtered, clarified or added anything. A ruby ​​red with a nose bursting with red and black berries, spices, floral notes. The sip is slender, long, thirst-quenching, dominated by fruit and spice. It closes in a long and pleasantly juicy finish. Perfect to pair with traditional Abruzzo dishes, obviously meat-based, such as arrosticini or with cured meats and cheeses.