Production area:
Montepulciano
Grapes:
Prugnolo Gentile 90% Canaiolo Nero 5% Mammolo 5%
Soil:
Medium mixture with tuff and clay, presence of pliocenic sand
Harvest period:
First decade/ half October
Vinification:
The selected grapes were de-stemmed and crushed, and after a pre-cold maceration on the skins, place to ferment with natural yeasts in stainless steel tanks, at a controlled temperature, for approx 30 days, with quiescence static final stage. During all the period were made replacements and delestages to promote optimal extraction. The malolactic fermentation took place immediately after the alcoholic one.
Ageing:
500 lt tonneaux of French oak of Allier and Vosges, and in barrels of 20,25, 34hl. French and Slavonian oak, for a period of about 24 months.
Bottle ageing:
At least 6 months before selling the wine on the market.
Tasting Notes:
Light trace of spices, tobacco and burned leather. Fullbodied and powerful, round, with a hint of tannin. Elegant and harmonic body.
Food paring:
Ideal with pasta dishes, served with meat sauces, roasted and grilled red meat, game and mature cheese. Serve at 18/20°C