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Tasting Notes
On the lighter side of medium bodied, with refreshing acidity, there are aromas and flavors of red berries, fresh wild herbs, musk, and a leesy minerality that lingers in the lasting finish.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Montepulciano is a robust red grape from Abruzzo in Italy, known for deeply colored wines with rich dark berry, plum, and spice flavors. Its smooth tannins and balanced acidity make it versatile and food-friendly.
The story of how De Fermo was founded in 2010 by Stefano Papetti Ceroni and his wife Eloisa de Fermo, is one of passion and fortuity.
While studying law in Bologna, Stefano met his wife Eloisa who shared his passion for wine. Seven years after they met, they visited the Fermo farm in Abruzzo which had been in her family for generations. Not expecting much, Stefano was shocked to discover a sprawling, ancient property with a rich history. Stefano fell in love with the farm, spending every weekend in Abruzzo, learning from the contadini hired by Eloisa's family to run the property.
He eventually asked his father-in-law if he could manage a hectare of vines to teach himself viticulture, while practicing law in Bologna. Later he would explore an abandoned farmhouse on the property and found that it was actually once a cantina. He restored the cantina and eventually the couple made the leap to winemakers, and then full biodynamic farm, making interesting local varieties from low yielding old-vines.
Cranberry
Fresh Wild Herbs
Musk
Biodynamic
