Category
Vino Rosso di Toscana I.G.T.
 
Production zone
Township of Montepulciano
 
 
Training system / Yield
Rammed cordon / 5 tons per hectare
 
Fermentation and ageing
Temperature controlled fermentation.
Malolactic fermentation in barriques (225 lts).
Aged 12 months in French oak barriques.
Bottle aged for 6 months.
 
Suggestions with food
Rich pasta sauces, risotto, white and red meats,
vegetable dishes, strongly flavoured fish.
 
Serving temperature
64° Fahrenheit (18° Centigrade)
 
Number of bottles produced
3,000