NAME:
Rosso di Montepulciano D.O.C.
PRODUCTION AREA:
Locality Pietrose Montepulciano
TYPE OF SOIL:
Medium texture of origin
Pliocene
VARIETIES:
Sangiovese 85% - Merlot,
Canaiolo 15%
ALTITUDE:
350/400 m above sea level
EXPOSURE:
Southwest
SYSTEM OF
FARM:
Spurred cordon
PRODUCTION PER HA:
40ql grapes
POSSIBILITY OF
AGING:
5 years
Collection type:
manual selection from middle
September for Merlot while the
Canaiolo and Sangiovese from the end
September up to the first 10 days
of October.
Vinification ed
refinement:
Fermentation for 10-15 days. to
controlled temperatures.
Malolactic fermentation in
steel. Maturation follows
steel, large barrel and tonneaux
for a minimum of 3 months.