Name: Prugnolo Rosso Di Montepulciano
Type: Red Wine
Varietal: 92% Prugnolo Gentile and 8% Mammolo
Alcohol content: 13.5%
Production area: Tuscany
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Pairings: First to basic meat, red meat, cheese, salami
Color: Ruby Red
Smell: notes on the nose is both floral, fruity and remember that small ripe berries.
Taste: The taste is fresh, full-bodied and persistent with a slightly fruity finish.
It produced since 1989 as Rosso di Montepulciano, as the current label from 2003. The average annual production is 20,000 bottles.
Soil features: The vineyards are situated in Cervognano, planted on calcareous soils, alluvial, sandy with a good percentage of silt and clay, variations according to giaciture. The average density of planting and 6500 vines per hectare.
Accommodation and grape selection: The selection of the grapes is not made based on the location of the vineyards, but the characteristics of the harvest grapes during the harvest in the different particles.
Winemaking: The grapes are harvested by hand and transported in boxes, after de-stemming and gentle pressing is fermented in stainless steel tanks filled to no more than two-thirds of their capacity. Using indigenous yeasts for fermentation that lasts about a week at controlled temperatures from 27 to 30 degrees. They are done pumping over and punching down the cap manuals.
Aging: The wine is matured for several months in cement vats where malolactic fermentation.
Before bottling takes place a light filtration. Marketing takes place during the summer following the harvest.