The Montepulciano harvest takes place between late September and early October. The carefully-selected grapes are then destemmed, crushed and subjected to alcoholic maceration for a period of 10-12 days, during which alcoholic fermentation takes place at a temperature no higher than 26°C. Once fermentation is complete, the wine is separated from the skins and conserved in steel containers, where malolactic fermentation occurs. Prior to bottling, the Montepulciano is clarified and filtered, before being aged first in the steel containers and then in the bottle.
Deep ruby-red in colour, with pale violet streaks, tending towards orange as the wine ages. Slightly spicy on the nose with a subtle chocolaty edge; the bouquet presents a pleasant scent of plum and ripe cherry. Just the right note of acidity and well-balanced body.
FOOD AND WINE PAIRING
This fine, intense wine goes well with red meat, beef stews, aged cold cuts platters and well-matured cheese.
ALCOHOL CONTENT % VOL