Rosso di Montepulciano D.O.C.
Mostly southerly exposure, moderately alkaline soil with a sandy alluvial sub-strata.
Sangiovese (Prugnolo Gentile), Canaiolo and other authorized grape varietals.
Maceration of the skins in the must for 10/12 days and fermentation at controlled low temperature between 25-30°C (77-86°F).
After the malolactic fermentation is complete the wine is bottled at the end of spring.
Bright ruby red.
Intense with hints of strawberries and cherries.
Fruity, young, fresh and slightly tannic.
Cold cuts, white meats and fresh cheeses.