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Blending approximately 80% Sangiovese with Mammolo and Canaiolo, this Rosso di Montepulciano is a wine of real character and careful craft. Fermentation is entirely spontaneous, with repeated aerating pumpovers over around 20 days; after malolactic fermentation the wine rests in small barrels for four to five months before a further three to four months in stainless steel and six months of bottle refinement. The result is a brown-tinged ruby with garnet reflections, an intense, deep perfume alternating floral notes of violet and rose with dark fruit, and a palate of good dynamism — enveloping structure, soft round tannins, and a persistent finish.
Blending approximately 80% Sangiovese with Mammolo and Canaiolo, this Rosso di Montepulciano is a wine of real character and careful craft. Fermentation is entirely spontaneous, with repeated aerating pumpovers over around 20 days; after malolactic fermentation the wine rests in small barrels for four to five months before a further three to four months in stainless steel and six months of bottle refinement. The result is a brown-tinged ruby with garnet reflections, an intense, deep perfume alternating floral notes of violet and rose with dark fruit, and a palate of good dynamism — enveloping structure, soft round tannins, and a persistent finish.
