PRODUCTION AREA:
Cervognano di Montepulciano
GRAPE VARIETIES:
90% Sangiovese; 10% Canaiolo, Mammolo, and Ciliegiolo
ALCOHOL CONTENT:
13.5%
ALTITUDE:
250–300 meters above sea level
EXPOSURE:
South-West, East
TRAINING SYSTEM:
Spurred Cordon
SOURCE OF GRAPES:
From the most productive vineyards, located on cool soils
PLANTING DENSITY:
4,000 vines per hectare
YIELD PER HECTARE:
7,000 kg of grapes
AGING POTENTIAL:
3 years
VINIFICATION AND AGING:
Alcoholic fermentation and maceration on the skins take place in concrete vats for a maximum period of 7–10 days, at temperatures not exceeding 25°C.
Malolactic fermentation occurs in steel tanks.
This is followed by a maturation period of 3–4 months in large oak barrels.
SERVING SUGGESTIONS:
Ideal serving temperature:
16–18°C
Pairs well with roasted game, grilled meats, and stews.