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.

Aging

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

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).

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.