Luca Bevilacqua Red Lab 2020

Red Lab is 100% Montepulciano from a 0.5-hectare plot in Contrada Querceto, Atessa, in the Val di Sangro valley of the province of Chieti. The vines are approximately 35 years old, trained in the traditional Pergola Abruzzese system, and planted on clay soils at around 300 meters above sea level.

The grapes are destemmed and fermented in fiberglass tanks with a submerged cap for approximately two weeks using only indigenous yeasts. The wine is then aged in stainless steel. No fining, no filtration, and no sulfites are added at any stage. Around 1,200 bottles are produced per vintage.

The name LAB comes from the initials of Luca's two sons, Lorenzo Amerigo and Leonardo Andrea Bevilacqua. The project reflects Luca's approach as a working sommelier who farms and vinifies on his days off from restaurant work, keeping production small and entirely hands-off.

In the glass, the 2020 shows an intense ruby color with aromas of ripe cherry, blackberry, and a prominent spice note. The palate is medium-bodied with soft tannins, lively acidity, and a fresh, fruit-forward finish built for the table rather than the cellar.