Opi Montepulciano d’Abruzzo Riserva Colline Teramane
The Farnese Fantini winery is located in Abruzzi, just 19 miles away from the sea, under Mount Maiella, which reaches 3,000 meters (9,843 feet) above sea level. The range features a wide variety of wines made from grapes grown throughout the region and thus features many different terroirs and microclimates. The wines are crafted in the Colline Teramane DOCG appellation in large, ultramodern facilities covering 50,000 square meters (nearly 540,000 square feet) with state-of-the-art vinification equipment and French and American barrels for aging.
The winery also has a long history, going back to Renaissance times. Farnese was a noble family that – along with Princess Marguerite – produced wines that graced European banquet tables in the sixteenth century.
Colline Teramane is a sub-appellation of Montepulciano d’Abruzzo and was the first DOCG for the region, since 2003. The name Opi comes from the Farnese’s distinct property. The vineyards are in Colonnella. A wine for demanding palates, it is the perfect combination of great structure, rich aromas and flavor and harmonious elegance.
Wine exported to
100% Montepulciano d'Abruzzo
Length of alcoholic fermentation:
Type of yeast:
Selected yeast, locally harvested
27 °C (80.6 °F)
Length of maceration:
50% new, 50% second use
Type of oak:
French and American
Aging before bottling:
Aging in bottle:
Roseto degli Abruzzi and Colonnella, Abruzzo
0.5 - 1 hectares (1.2 - 2.47 acres)
Medium-textured limestone, and clay. The subsoil is composed of organic matter and rocks
Pergola (Tendone) and Guyot
100 meters (328 feet) above sea level
1,600-2,000 plant per hectare
3-6 tons per hectare
Age of vines:
Time of harvest:
Late October to early November
Total yearly production (in bottles):
40,000 bottles per year
Garnet red. Intense and persistent, spicy (tobacco and jam), aromas of licorice, fruity a little ethereal. Full bodied, soft, balanced, intense and persistent. Ready to drink upon release but also good for ageing.
Best served at 16-18 °C (60.8-64.4 °F)
Excellent with rich first courses, red meat and semi-aged and aged cheese.
10-15 years and more