Rosso

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