Rosso di Montepulciano D.O.C. - Rosso
Avignonesi
Rosso di Montepulciano D.O.C. - 2022
€ 18,00The 2016 Rosso di Montepulciano is delicately spicy, with intense aromas of red berry fruits and hints of linden in flower
with an elegant touch of violets. The flavour is smooth, complex and long lingering, expressing a beautiful harmony between
freshness, acidity and sweetness.
With its abundant, upfront fruit and a fragrant acidity Avignonesi’s Rosso di Montepulciano is a typical example of Sangiovese
grown in Montepulciano. A young, versatile wine, that surprises for its ability to pair with food.
TASTING NOTES
The 2016 Rosso di Montepulciano is delicately spicy, with intense aromas of red berry fruits and hints of linden in flower with an elegant touch of violets. The flavour is smooth, complex and long lingering, expressing a beautiful harmony between freshness, acidity and sweetness
VINEYARD
GRAPES 90% Sangiovese, 10% Canaiolo and Colorino.
SOIL TYPE AND ALTITUDE Clay rich soils of Pleistocenic origin (3 million - 120,000 years ago) at Le Capezzine, Lodola and Matracchio, and of Pliocenic origin (3-5 million years ago) at Greppo, I Poggetti, Le Badelle, Banditella and El Grasso. From 270 to 350 metres a.s.l. / 885 to 1,148 feet a.s.l. of altitude.
AGE OF THE VINES From 10 to 26 years old.
TRAINING SYSTEM AND VINE DENSITY Cordon-trained, guyot-trained and bush-trained, depending on the vineyard. From 2,564 to 7,158 vines / hectare (from 2,080 to 2,480 vines / acre). VINIFICATION
HARVEST Picking took place in the month of September.
VINIFICATION The fermentation was spontaneous with the use of indigenous yeast. Alcoholic fermentation and maceration on the skins lasted from 10 to 20 days, depending on the individual lots. Malolactic fermentation took place in large, Slavonian oak casks.
AGEING 5 months in oak and a minimum of 3 months in the bottle.
ALCOHOL AND TOTAL PRODUCTION 13% - 93,000 bottles
Tradition, Passion and Authenticity