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Appellation Rosso di Montepulciano D.O.C. Production area Loc. Pietrose Montepulciano Soil Medium mixture of Pliocene origin Grape variety Sangiovese 85% - Merlot, Canaiolo 15% | Altitude 350/400 m asl Exposure South/West Facing Training system Spurred Cordon Production 4000 kg | 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 3 months. Ageing potential 5 years |