ROSSO DI MONTEPULCIANO
CHARACTERISTICS OF THE VINEYARD
Grape varieties: Sangiovese 80%, Ciliegiolo 10% and Canaiolo 10%
Area of production: Montepulciano (Canneto)
Position of the land: North east, south west
Vine training system: Cordon spur
Layout of planting: 2.60 x .80
Density of planting: 4,800 plants per hectare
Surface of the vineyard: 2 hectares
CLONE SELECTION AND ROOTSTOCK USED
Rootstock: 1103P or 11OR
Vines: Sangiovese clones have been selected with loosely packed bunches and small grapes with a rapport between the skin and the pulp to obtain at the end a phenol maturity in perfect equilibrium, a good concentration and a sufficiently accentuated acidity.
Canaiolo variety with red stalks capable of achieving maturity every year. The local vines have been recuperated from the old vines present on the property.
PRODUCTION CHARACTERISTICS
Selection of the grapes in the vineyard, with 2 passages.
Vinification in truncated conical-shaped stainless-steel tanks at a controlled temperature.
Alcoholic fermentation and Maceration: Preferably cold maceration for 2 days and fermentation with an average maceration on the marc and frequent pumping over, a maximum temperature created by allowing it to freely rise to 27°C.
Malolatic Fermentation: In stainless-steel tanks thermostatically controlled, almost simultaneously carried out with the first fermentation.
Evolution: 8 months in small 5.50hl Slovenian oak barrels.
Refinement: Minimum of four months.