Avignonesi's Rosso di Montepulciano was born in vineyards located near the village of Valiano, north-east of Montepulciano.

It is produced solely from Sangiovese grapes harvested between the end of August and the end of September. Fermentation takes place in steel with subsequent maceration on the skins for a maximum of 15 days. The malolactic fermentation is carried out in large Slavonian oak barrels, as is the refinement which lasts for at least 6 months.

This Rosso di Montepulciano is characterized by a ruby ??red colour. The nose opens with hints of strawberry, raspberry and plum, with pleasant nuances of rosemary and thyme. On the palate it is intensely fruity, with velvety tannins. The wine has a fragrant acidity and a long, delicately spiced persistence.

Perfect to accompany meat and game ragù, it is ideal in combination with cold cuts, white meats and risottos.