Tuscany region
Denomination: Rosso di Montepulciano DOC
Grape varieties: Sangiovese 95%, Canaiolo 5%
Alcohol content: 14.5%
Training system: Spurred cordon and Guyot
Harvest:
Soil type: Sedimentary, with the presence of marine fossils, pebbles and limestone agglomerates
Winemaking: Alcoholic fermentation takes place in small steel or concrete tanks at a temperature between 20 and 25 °C.
Maceration for approximately 12-14 days, then soft pressing takes place

Sangiovese matures in 30 hl French oak barrels and part of the canaiolo is left to mature in concrete

After about 12 months of refinement the two masses are put together and it is left to rest in cement barrels for another 2 months

Refinement: 2-3 months in bottle