ROSSO DI MONTEPULCIANO D.O.C.
2020 is considered a classic vintage. Spring was sunny and warmer than average, whereas June had several episodes of rain that restored the water supply. In July and August the temperatures were on average, with warm and sunny days. The first twenty days of September were characterized by hotter days than average and sunny days, then at the end of the month the temperatures lowered noticeably.
The wines of 2020 show intense colours, a nice aromatic expression and their structure is supported by a nice acidity
2019 is considered a very good vintage: the summer was warm and dry, with only two episodes of rain (one in July and one in August).
September temperatures remained within the average for the time of year. In October rainfall was low, but it rained frequently.
The wines of 2019 are very interesting and of very high quality. Upon tasting, the wines present intense colours, an excellent aromatic expression of the varietal, concentration, and an exquisite texture.
|Wine Enthusiast||Wine Spectator|
|Stephen Tanzer||Gambero Rosso – Vini d’Italia|
|Gilbert & Gaillard|
|Antonio Galloni – Vinous||Jamessuckling.com|
|Guida oro – I Vini di Veronelli||La Guida d’Espresso|
|3 Stelle||4 Bottiglie 17/20|
|The Wine Advocate|
Rosso di Montepulciano is the youngest red wine in our production. Most of the grapes come from the "Martiena" vineyard, an area also suitable for the production of Vino Nobile.
The wine has a lively ruby red colour and a fresh, fruity aroma. The tannins are of excellent quality: a characteristic which makes it enjoyable from a young age even if its potential exceeds five years of bottle ageing.
Predominantly Sangiovese, with small quantities of complementary varieties.
The soil, tufaceous with the presence of sedimentary rock, brings out the fruity flavour of the wine and makes the Sangiovese very pleasant even when young.
The Martiena vineyard, located in front of the winery, and whose grapes immediately reach the reception area during the harvest.
Year of planting
Between 2007 and 2011
After soft pressing, fermentation takes place in stainless steel at a controlled temperature of 26-28°C. Maceration on the skins lasts for 10-14 days, with pumping over.
In stainless steel and refined in the bottle.
At least 5 years
Average annual production
€10,50 – €24,00