Data sheet

• Category

  Rosso di Toscana I.G.T.

• Production zone

  Township of Montepulciano

• Grape Blend

  Predominantly Merlot with Cabernet Sauvignon and Petit Verdot

• Training system

  Spur pruned cordon and Guyot

• Yield

  6 tons per hectare

• Vinification

  Vinification in steel tanks at controlled temperatures between 24 and 28 °C. Maceration on the skins for 20-25 days. Daily pump over and délestage at the beginning and in the middle of fermentation. Spontaneous malolactic fermentation in temperature-controlled steel tanks.

• Aging and refining

  Following an aging period of 12 months in French oak tonneaux of 500 l and/or Slavonian oak barrels of 30 or 50 hl, the wine is left to refine in the bottle for a further 18-24 months.

• Recommended pairing

  Well structured dishes; it pairs perfectly with flavourful pastas, creamy risottos, grilled or stewed red meats, roasted or stewed game, roasts, cold cuts and mature cheeses.

• Serving temperature

  18 °C.

• Number of bottle produced

  6.000