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.