Rosso di Montepulciano
This is the young, easy-drinking Sangiovese from Montepulciano.
Served slightly chilled, its bright, fruity style makes it ideal for barbecues. It also suits Mediterranean cuisine, such as pasta, risotto or other cereal dishes.
W ith its abundant, upfront fruit and a bright acidity Avignonesi’s Rosso di Montepulciano is a typical example of Sangiovese from Tuscany. The Netflix of reds, that surprises you and calls you back for more for its great drinkability.
The Rosso di Montepulciano has a ruby red colour highlighted by purple reflections. In the nose it opens with notes of raspberry, strawberry and blackberry that combine with aromas of sweet spices such as cinnamon and nutmeg. On the palate it is pleasant and fresh, with a good acidity. Ready to drink, it has a delicate and smooth tannic structure accompanied by generous balsamic aftertaste notes typical of Sangiovese.
Alcoholic fermentation is carried out by the yeasts selected from our pied de cuve.
Pied de cuve is the process by which a vat of grapes is harvested in advance and used to prepare a natural yeast, specific for a grape variety and / or vineyard. This will become the basic yeast for the fermentation of all the other grapes, which will be harvested later. With this process we enhance the link between man, the vineyard and the wine that will be so representative of our habitat.
Maceration on the skins for approximately 10 days with daily pumping over.
At least 6 months in oak barrels and a minimum of 3 months in the bottle
92 pts James Suckling
90 pts James Suckling