Rosso di Montepulciano DOC
Canneto
Rosso di Montepulciano DOC - 2021
€ 16,00Rosso di Montepulciano is a typical Tuscan red wine based on Sangiovese, to be drunk young. This Rosso di Montepulciano di Canneto smells of fruit and red flowers, and thanks to its excellent drink is ideal at the table throughout the meal, for a daily consumption.
Grapes: Sangiovese 80%, Merlot 20%
Harvesting period Merlot from 15th to 25th September Sangiovese from 01st to 12th October
Grape picking method: Manual
Soil type: Medium, tending to clay
Exposure: south-west Altitude: 300/400 m over sea-level
Total hectares of vineyard: 26 hectares
Training system spurred cordon
Vine density 5.200 vine per hectare
Yelds 8 tons per hectare
Vinification methods: The grapes, that are carefully selected at the moment of the harvest, are submitted to soft squeezing and the stripping of their stalks, after which the must product is left to ferment in stainless-steel vats at a controlled temperature (29°C), with selected yeast. The maceration during for 13 days. Maturation methods six months in stainless-steel vats and three months in bottle
Main analytical data: Alcoholic strength % Vol 13,71 Total acidity g/l 5,90 Volatile acidity g/l 0,43 Dry extract g/l 31,00
Tasting note: Ruby red. Nose with vivid aromas of cherries, violet and slightly spicy. Fresh mouth and lively tannins.
Food pairing: cold cuts, pasta dish and white meat.
Harvesting period Merlot from 15th to 25th September Sangiovese from 01st to 12th October
Grape picking method: Manual
Soil type: Medium, tending to clay
Exposure: south-west Altitude: 300/400 m over sea-level
Total hectares of vineyard: 26 hectares
Training system spurred cordon
Vine density 5.200 vine per hectare
Yelds 8 tons per hectare
Vinification methods: The grapes, that are carefully selected at the moment of the harvest, are submitted to soft squeezing and the stripping of their stalks, after which the must product is left to ferment in stainless-steel vats at a controlled temperature (29°C), with selected yeast. The maceration during for 13 days. Maturation methods six months in stainless-steel vats and three months in bottle
Main analytical data: Alcoholic strength % Vol 13,71 Total acidity g/l 5,90 Volatile acidity g/l 0,43 Dry extract g/l 31,00
Tasting note: Ruby red. Nose with vivid aromas of cherries, violet and slightly spicy. Fresh mouth and lively tannins.
Food pairing: cold cuts, pasta dish and white meat.
Tradition, Passion and Authenticity