Canneto - Rosso di Montepulciano DOC - 2020

Technique: Spurred Cordon.  The grapes, that are carefully selected at the moment of the harvest, are submitted to soft squeezing and the stripping of their stalks, after which the must product is left to ferment in stainless-steel vats at a controlled temperature (29°C), with selected yeast. The maceration lasts 14 days.  The wine spends a total of six months in the steel vats and three months maturing in the bottle.

Production Area: Montepulciano, Siena

Altitude: 300-400m above sea level

Vineyard Exposure: South - West

Harvest: Manual.  Sangiovese during the first week of October, Merlot during the last week of September.

Soil: medium - clay.

Yield: 8 tons per hectare.

Vine Density: 5,200 vines per hectare.

Rosso di Montepulciano is suitable throughout the meal but particularly indicated for pasta with Bolognese sauce and red and white meat dishes.

Analytical data: Dry Extract: 31,30 g/l. Total acidity: 5.8 g/l. Volatile acidity: 0.35 g/l

Alcohol Content: 13.38% vol.