PRODUCTION NOTES
The hand harvest is carried out towards the middle of September, the fermentation and maceration processes take place for a duration of 15-20 days in steel tanks at a temperature of 25-26 ° C. Then the racking happens with consequent lowering of the temperature of the wine at 18-20° to allow the malolactic fermentation to start. Refinement is done in traditional 3500 lt. and 500 lt. French oak barrels for 6 months.
TASTING NOTES
Our Rosso di Montepulciano is a wine with a young character and a lively ruby red color. On the nose we feel aromas of ripe fruits, cherry and light vanilla notes stand out. In the mouth it is full-bodied, savory, fresh and pleasantly tannic.
GRAPE BLEND
Predominantly Sangiovese, with small quantities of complementary grape varieties
ALCOHOL CONTENT
13.5% Vol
SOIL TYPE
Tuff, Clay and Silt
VINEYARD LOCATION
North - West / North - East exposure, altitude 350-450 m asl
VINE TRAINING
Spurred cordon
YIELD PER HECTARE
70 - 80 quintals per hectare
PRODUCTION
6.000 Bottles
FORMATS
750 ml - 1,5 lt
AGING POTENTIAL
4 - 6 years
SERVICE TEMPERATURE
16/18° C