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.