The grapes are de-stemmed, soft pressed and subsequently fermented in stainless steel vats at a controlled temperature of 26°C with the addition of selected yeasts.The maceration lasts 15 days.
Ageing takes place in steel vats for 6 months, followed by at least 3 months in bottle..
To be served at a temperature of around 16°C in balloon glasses.
Rosso di Montepulciano is suitable throughout the meal but particularly indicated for pasta with Bolognese sauce and red and white meat dishes.
