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Rouge 'L'Abricotier' Opi D'Aqui 2020

Rouge 'L'Abricotier' Opi D'Aqui 2020

Opi D'Aquì

The Rouge "L'Abricotier" of Opi D'Aqui isred that takes its name from a suggestive apricot tree that stands out near the vineyards. Carbonic maceration gives freshness and aromaticity, but this wine has a medium body that gives intensity to the sip. On the nose, there are blueberries, cassis and fragrant aromatic herbs on the finish, a typical note of 'garrigue', Mediterranean scrub. The body amazes the palate, of good substance for such a drinking wine and the finish is savory, fresh and of good persistence. Try it with typical dishes of the Languedoc, such as the cassoulet, or intense fish dishes 




Grenache Noire, Vermentino, Grenache Blanc, Syrah


Alcohol content

13 %


75 cl Bottle


Spontaneous alcoholic fermentation with indigenous yeasts


6 months in barrique

Filosofia produttiva

Natural, Organic, No added sulfites or minimum, Indigenous yeasts

Additional Notes

Contains sulfites , bio da agricoltura Italia o EU


"L'Abricotier" is a happy invention of Opi d'Aqui, in the vein of the idea of making immediate and very drinkable wines, vinifying red grapes generally considered powerful. The label identifies in its name and graphics one of the estate plots, in which a magnificent apricot tree stands out against the sky: which might lead us to think that the bottle hides an orange wine or even a passito, but we must consider that Philippe Formentin's creativity reserves constant surprises.

"L'Abricotier" is made in the Opi d'Aqui winery first and foremost from a desire to experiment. The blend is composed of 50% Grenache Noir and the other half of Vermentino, Grenache Blanc and Syrah grapes. The plots from which they come are different and of varying ages, more or less distant from the winery's headquarters, but all share the clay-limestone matrix of the soils and the typically Mediterranean climate: dry, windy and influenced by sea breezes blowing from a close distance. Harvesting is done by hand and the different varieties are vinified in two separate masses, Grenache Noir on one side and the rest of the grapes on the other, according to the semi-carbonic maceration technique: a small part of the clusters is de-stemmed and placed at the bottom of stainless steel tanks, then covered by the rest of the mass left whole. The clusters at the bottom break under the weight and begin to ferment, going on to saturate the container with CO2, which allows for pellicular maceration of all the grapes. After 15 days, the two masses are pressed and indigenous yeasts conduct spontaneous fermentations. Aging is prolonged for 6 months in barrique, then blending of the two cuvées and bottling can take place without filtration or clarification.

"L'Abricotier" from Opi d'Aqui shows a striking bright ruby red. The nose reserves aromas typical of the Mediterranean coast, with garrigue acting as a sunny background: thyme and dried herbs, while fruity hints are expressed in the dark, crisp notes of cassis and blueberry. The sip is easy-drinking, but with a noteworthy structure and all played on fine balances between freshness, lingering savoriness and fruity youthful hints. A true tightrope walker's territorial and varietal interpretation by the visionary Philippe Formentin: to go with the classic cassoulet of the southeast, or the bouillabaisse of Marseille tradition.


Ruby red


Medium-bodied, easy to drink, fresh and savory, with good persistence


Black fruits such as blueberries, cassis and aromatic herbs such as thyme

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