Tenuta Valdipiatta Rosso di Montepulciano Doc 2017

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.


Serving temperature

60 - 64° Fahrenheit (16 -18° Centigrade).


Number of bottles produced


Tenuta Valdipiatta Rosso di M