Rosso di Montepulciano, D.O.C.

Produced within the territory of the historic town of Montepulciano (Siena) at an altitude of about 250 meters (800 ft) above sea level.

Vineyards: mostly southerly exposure, moderately alkaline soil with a sandy alluvial sub-strata.

Grapes: from vineyards planted to a minimum of 70% Sangiovese (Prugnolo Gentile) and a maximum of 30% of Canaiolo and other authorized grape varietals.
Vinification: maceration of the skins in the must for 10/12 days and fermentation at controlled low temperature between 25-30°C (77-86°F).
Aging: after the malolactic fermentation is complete the wine is bottled at the end of spring. 
Color: bright ruby red.
Bouquet: intense with hints of strawberries and cherries.
Flavor: fruity, young, fresh and slightly tannic.
Alcohol: 12,50% by vol.
Serving temperature: 17-19°C, 63-67°F

Gastronomy: cold cuts, white meats and fresh cheeses.