Rosso di Montepulciano

Appellation: Rosso di Montepulciano Toscana D.O.C.
Production area: Loc. Pietrose Montepulciano
Type of soil: Medium mixture of Pliocene origin
Grapes: Sangiovese 85% – Merlot, Canaiolo 15%
Altitude: 350/400 m asl
Aspect: South/West Facing
Training system: Guyot
Production per ha: 4000 kg
Ageing potential: 5 years

KIND OF GRAPE HARVEST

manual selection from the middle of September for the Merlot and from the end of September to the first 10 days of October for the Sangiovese and Canaiolo.

FERMENTATION AND AGEING:

Fermentation of 10-15 days. at controlled temperatures. Malolactic fermentation in stainless steel. It is aged in stainless steel, tonneaux and big barrels for minimum 8 months.