The Rosso di Montepulciano di Avignonesi was produced from 100% Sangiovese grapes. The reference vineyards are cultivated with bush training, guyot, and spurred cordon, on sedimentary soils of marine origin, predominantly calcareous, at an altitude ranging between 270 and 375 meters above sea level. During red vinification, alcoholic fermentation occurred spontaneously in stainless steel with a 15-day maceration of the must on the skins. The aging process involved 6 months in oak barrels and a further 3 months in the bottle.

ROSSO DI MONTEPULCIANO AVIGNONESI: TASTING NOTES

The Rosso di Montepulciano di Avignonesi is ruby red in color with purple reflections. On the nose, it reveals aromas of strawberry, raspberry, and currant, intertwined with hints of red flowers and notes of cinnamon and sweet spices. The palate is soft and refreshing, supported by a well-integrated tannic structure. It pairs beautifully with cold cuts and cheeses, as well as with meat-based first and second courses.