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 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. The refinement lasts for 2 years in Slavonian and Allier oak barrels of various capacities.

NOBILE DI MONTEPULCIANO PODERI SANGUINETO: TASTING

The Nobile dei Poderi Sanguineto enters the glass with a lively ruby red with garnet reflections. On the nose, it is slightly austere, floral and blood-like; in the mouth, it is powerful, tasty and long. To be enjoyed first on its own, to grasp its extreme territoriality, then to accompany it with stewed rabbit with olives, or with pappardelle with guinea fowl and plum white ragout, or with roast lamb.