Training system / Yield
Rammed cordon / 8 tons per hectare (3.2 tons per acre)
Fermentation and ageing
Fermentation fully temperature controlled. 12 percent of the wine is aged for a brief 3 month period in once-used sixty gallon Allier oak barrels.
3 month period of bottle aging before release.
Suggestions with food
A fine apéritif, very good match for a wide variety of dishes ranging from hors d’oeuvres to pasta and from white meat to cold cuts and fish.
60 - 64° Fahrenheit (16 -18° Centigrade).
Number of bottles produced
Tenuta Valdipiatta Rosso di Montepulciano Doc 2016
80% Sangiovese, 15% Canaiolo Nero, 5% Mammolo