Montepitti DOC Val di Cornia

Red wine Sangiovese 100%

Terrain – foothills, medium texture, limestone, dry, good balance of nutrients.
Vineyard – 5100 vines per hectare, spurred cordon method.
Yield 500-600 kg/ha.
Grape varieties – Sangiovese.
Harvest – second half of September.
Traditional red wine vinification process.
Fermentation – 7 days with remontages and reduction of temperature.
Ageing – 6 months in concrete vats. Malolactic fermentation.
Alcohol 14.5% – Total acidity 5.60.
Serving temperature 18-20°C
Vinification – 7 days fermentation on the skins at controlled temperature, 4 months ageing in steel vats, 2 months fining in the bottle.
Organoleptic properties – intense ruby red colour, aromas of ripe red fruit, pleasant hints of sweet spices. Palate – balanced, harmonious, well-structured and persistent.
Accompanies Tuscan starters, grilled meats, game and medium-ripe cheeses.
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