GRAPE VARIETY

mainly sangiovese.

SOIL CHARACTERISTICS
Medium texture.

PLANTING DENSITY
4700 plants per hectare.

AVERAGE GRAPE HARVEST PER HECTARE
60 quintals / hectare.

TRAINING METHODS
Horizontal spurred cordon.

VINIFICATION TECHNIQUES
Gentle pressing; fermentation in stainless
steel tanks at a controlled temperature of
26° - 28°C; maceration for 10-12 days.

REFINEMENT TECHNIQUES
Brief period in 33hl Slavonian oak barrels + 3 months in-bottle refinement.

AGING POSSIBILITIES
5 years.

DESCRIPTION AND COUPLINGS
The Rosso di Montepulicano is a young wine
with a lively ruby-red colour. It is winy and full of fruity fragrances. It is dry to the taste, fresh and pleasantly tannic. It is best drunk with typical Tuscan antipasti such as crostini and salami. It also goes well with Ribollita.