The Rosso di Montepulciano of Poderi Sanguineto is produced from Sangiovese grapes (here called Prugnolo Gentile), Canaiolo Nero and Mammolo, in the locality of Sanguineto. In this area the microclimate is favourable to the life of the vine, there are no excessive summer heat, nor extreme cold in winter. The soil is of medium mixture of Pliocene origin (between 5 and 2.5 million years ago). The harvest takes place between the last week of September and the first of October; the vinification is carried out partly in steel vats, partly in vitrified concrete vats, with indigenous yeasts and maceration for about 10 days. Refinement lasts one year in Slavonian and Allier oak barrels of various capacities.

ROSSO DI MONTEPULCIANO PODERI SANGUINETO: TASTING

The Rosso di Montepulciano dei Poderi Sanguineto shows an intense ruby red colour. On the nose, it is rich in fruit, with hints of blood, spice and Mediterranean scrub. In the mouth, it has structure and power, well balanced by a certain freshness. To be drunk in relaxation with typical Tuscan cold cuts, such as finocchiona, or with a beef tartare with wild herbs and hazelnuts, as with pappardelle with cockerel ragù.