Rosso di Montepulciano

• Cultivated organically
• Minimum 70% Sangiovese
• From 5 to 40 year old vines in the sandy tuffaceous soils of the Martiena cru
• Fermentation with indigenous yeasts in temperature-controlled stainless steel
• Maceration for 14-18 days
• Aged three months in 33-50 hectoliter Slavonian oak casks and cellared in the bottle for six months before release
• approximately 8,000 cases produced annually

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