Rosso di Montepulciano DOC

Vineyards: mostly southerly exposure, moderately alkaline soil with a sandy alluvial sub-strata. Grapes: from vineyards planted to a minimum of 70% Sangiovese (Prugnolo Gentile) and a maximum of 30% of Canaiolo and other authorized grape varietals. 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).

Aging: after the malolactic fermentation is complete the wine is bottled at the end of spring. Color: bright ruby red.

Bouquet: intense with hints of strawberries and cherries.

Flavor: fruity, young, fresh and slightly tannic.

Alcohol: 13,50% by vol. Serving temperature: 17-19°C, 63-67°F

Gastronomy: cold cuts, white meats and fresh cheeses