
This “Rosso di Montepulciano” is a fruit of a completely spontaneous fermentation of the grapes, with repeated bustled reassemblies, for about 20 days.
Ended also the malolactic fermentation, the wine has rested for about 4/5 months in little woods, after that it has been assembled for other 3 / 4 months in reservoir inoxidizable and subsequently improved in bottle for a period of 4 months.