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Rosso di Montepulciano D.O.C.

Vineyards

Mostly southerly exposure, moderately alkaline soil with a sandy alluvial sub-strata.

Grapes

Sangiovese (Prugnolo Gentile), Canaiolo and other authorized grape varietals.

Vinification:

Maceration of the skins in the must for 10/12 days and fermentation at controlled low temperature between 25-30°C (77-86°F).

Aging

After the malolactic fermentation is complete the wine is bottled at the end of spring.

Color

Bright ruby red.

Bouquet

Intense with hints of strawberries and cherries.

Flavor

Fruity, young, fresh and slightly tannic.

Serving temperature

17-19°C, 63-67°F.

Gastronomy

Cold cuts, white meats and fresh cheeses.