Rosso di Montepulciano

Wine name and classification: Rosso di Montepulciano DOC

Grape varieties: Mostly Sangiovese

Production area: Montepulciano (SI)

Yield per hectare: 100 quintals of grapes

Altitude of vineyards: 250/450 m above sea level.

Soil type: medium texture.

Training system: Guyot and spurred cordon.

Plant density: 2500/4500 vinestocks per hectare.

Vinification: separation of grapes from stalks and pressing;  fermentation with
maceration on the skins at controlled temperature for 10-12 days.

Fermentation vats: stainless steel vats.

Fermentation temperature: 24-26° C.

Maturation: refinement in bottle for at least 3 months.

Ageing capacity: 5-8 years.

Colour: medium intensity ruby red with violet shades.

Bouquet: open, lingering, with good notes of red berry fruits,
morello cherry and redcurrant, which enhances its fineness.

Taste: full, with good vanilla notes, pleasant balance between tannin and acidity.

Ideal service temperature: 16-18° C.

Food pairing: it pleasantly matches red and white meat,
cured meat and salami as well as medium aged cheese.