Valle Reale
Valle Reale was founded in 2000 with the goal of producing world-class wines. Working primarily with the Montepulciano varietal, the Pizzolo family strives to make wines that highlight the grape’s intrinsic qualities: strength, exuberance, vitality, colour, elegance, balance and depth. The process begins with the careful selection of clones that are best suited to Valle Reale’s soil and climate, and therefore best express the distinct characteristics of the varietal. Their success is evident in the young, vibrant DOC base wine, and even more so in the cru, a new benchmark for Montepulciano d’Abruzzo.
Located in the green heart of Abruzzo, Valle Reale’s vineyards are situated inside one of Italy’s most beautiful national parks. This is a wild paradise, with deep gorges carved by glaciers, crystal-clear springs and a diverse array of flora and fauna. Valle Reale is one of the few wine-producing estates in this area of pristine beauty. The topography and climate of this part of Abruzzo is completely different from the rest of the region and unique within central Italy. The vineyards have thin soils rich in limestone, with a light base of clay and sand. The proximity to the Gran Sasso mountain range, and the altitude of the estate itself, create wide fluctuations in temperature between day and night.
The grapes grown at Valle Reale take advantage of constant cool breezes that ensure good ventilation and minimize humidity — ideal for the development of fine aromas. Perfect ripening temperatures are reached only in late fall when the first snow whitens Mount Morrone. The geographic and climatic peculiarities of this area are reflected in the wines, which are characterised by the trademarks of fully mature fruit: fresh, elegant perfume and aromatic complexity.
The wines
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Trebbiano d'Abruzzo DOC – 2017
White 100% Trebbiano • Vines Age over 15 years old • South-East/South-West Exposures • Sandy soil rich in pebbles • Altitude 350-500 mt asl • Soft Crushing of the grapes without skin contact • Fermentation lasts no earlier than 10 days in stainless steel tanks and it’s led by indigenous yeasts • According to the vintage it spends a minimum of 2 months in stainless steel vats on the lees • At least 1 month of bottle fining before the release -
"Vigneto di Popoli" Trebbiano d'Abruzzo DOC – 2015
White 100% Trebbiano • Vines Age over 15 years old • South-East Exposure • Sandy soil rich in pebbles • Altitude 350-500 mt asl • Soft Crushing of the grapes without skin contact • Fermentation lasts no earlier than 10 days in stainless steel tanks and it’s led by indigenous yeasts • According to the vintage it spends a minimum of 12 months in stainless steel vats on the lees • At least 12 months of bottle fining before the release -
"Vigna di Capestrano" Trebbiano d'Abruzzo DOC – 2015
White 100% Trebbiano • Vines Age over 15 years old • South-West Exposure • Sandy soil rich in pebbles • Altitude 350-450 mt asl • Soft Crushing of the grapes without skin contact • Fermentation lasts no earlier than 10 days in stainless steel tanks and it’s led by indigenous yeasts • According to the vintage it spends a minimum of 12 months in stainless steel vats on the lees (Frequent Battonage) • At least 12 months of bottle fining before the release -
"L’Esprit – Vigneto di Popoli" Trebbiano d'Abruzzo DOC – 2014
White 100% Trebbiano • Vines Age over 15 years old • South-East Exposure • Sandy soil rich in pebbles • Altitude 350-500 mt asl • Soft Crushing of the grapes without skin contact • Fermentation of the juice occurs in open barriques with indigenous yeasts and it lasts no earlier than 10 days • At least 3 months of Elevage in barrique on its lees (Frequent Battonage) • At least 1 year of bottle fining before the release -
Cerasuolo d'Abruzzo DOC – 2017
Rosè 100% Montepulciano • Vines Age over 15 years old • South-East Exposure • Sandy soil rich in pebbles • Altitude 500 mt asl • “Cerasuolo”refers to the colour produced by a short maceration before separating the juice from the skins (minimum of 24h) • Fermentation lasts no earlier than 10 days in stainless steel tanks and it’s led by indigenous yeasts • A minimum of 2 months ageing in stainless steel vats on its lees • At least one month of bottle fining before the release -
Montepulciano d'Abruzzo DOC – 2017
Red 100% Montepulciano • Vines Age over 15 years old • South-East/South-West Exposures • Sandy soil rich in pebbles • Altitude 300-450 mt asl • Soft Crushing of the grapes and the fermenting juice stays on the skins until it reaches 8 gr of sugar residue (it changes every year according to the vintage) into stainless steel vats • Fermentation lasts no earlier than 10 days in stainless steel tanks and it’s led by indigenous yeasts • A minimum of 2 months ageing in stainless steel tanks • At least 1 month of bottle fining before the release -
"Vigneto di Sant" Eusanio' Montepulciano DOC – 2016
Red 100% Montepulciano • Vines Age over 15 years old • North Exposure • Sandy soil rich in pebbles • Altitude 500 mt asl • Soft Crushing of the grapes and the fermenting juice stays on the skins until it reaches 8 gr of sugar residue (it changes every year according to the vintage) into stainless steel vats • Fermentation lasts no earlier than 10 days in stainless steel tanks and it’s led by indigenous yeasts • A minimum of 4 months ageing in stainless steel tanks • At least 2 months of bottle fining before the release -
"Vigneto di Popoli" Montepulciano DOC – 2011
Red 100% Montepulciano • Vines Age over 15 years old • South-East Exposure • Sandy soil rich in pebbles • Altitude 350-500 mt asl • Soft Crushing of the grapes and the fermenting juice stays on the skins until it reaches 8 gr of sugar residue (it changes every year according to the vintage) into 35Hl oak casks • Fermentation lasts no earlier than 10 days in the same wooden casks • A minimum of 12 months ageing in 35Hl Oak casks • At least 1 year of bottle fining before the release -
"Vigna del Convento" Montepulciano DOC – 2011
Red 100% Montepulciano • Vines Age over 15 years old • South-West Exposure • Sandy soil rich in pebbles • Altitude 350-450 mt asl • Soft Crushing of the grapes and the fermenting juice stays on the skins until it reaches 8 gr of sugar residue (it changes every year according to the vintage) into 35Hl oak casks • Fermentation lasts no earlier than 10 days in the same wooden casks • A minimum of 12 months ageing in 35Hl Oak casks • At least 1 year of bottle fining before the release
