Ruby in the glass with slight purple hues. The nose is enticing with red fruit, violets and herbal aromatics. This wine is young and bright with red fruit, floral notes and a slight herbaceousness. Incredibly fresh with inherent Sangiovese acidity.
Sangiovese, a dark-berried vine, is the most widely planted grape variety in Italy. Virtually synonymous with the red wines of Tuscany and all the romanticism that goes with the territory, Sangiovese is the core constituent in some of the great names in Italian wine. It is prized for its high acid, firm tannins and balanced nature. Savoury flavours of dark cherries and black stone fruit are characteristic and may be backed by secondary notes of tomato leaf and dried herbs. The use of oak has become more popular and this coaxes richer flavours from the grapes, tending toward plum and wild raspberry.
Rosso di Montepulciano is a DOC for red wines based on the Sangiovese grape located in Tuscany, central Italy. It is the junior appellation associated with the Vino Nobile di Montepulciano DOCG. Generally this wine (like its neighbor Rosso di Montalcino and its relation to Brunello di Montalcino) is an easier-drinking, fresher and fruitier version of the senior wine, though it is shorter lived. Amendments made to the regulations in 1999 really led to the Rosso di Montepulicano wine style which exists today. Regulations now allow the Rosso to be made in the same area of production around the town of Montepulciano and from similar grape varieties as its better-known sibling. There are two slight differences between the two siblings: yields tend to be a little higher for the Rosso, which is allowed 7,000 liters per hectare compared to Vino Nobile’s 5,600 liters per hectare. The DOC wine is also released much earlier than its brother, only requiring six instead of 24 months of aging.
Produced with grapes from the youngest vineyards of the Montepulciano estate, as well as with dedicated first selections. The Salcheto 12 hectare vineyard is biodynamically farmed.
Manually harvested, sulphite-free fermentation in stainless steel inducted by native yeasts. The Rosso is then aged in stainless steel for four months with three months of refinement in bottle.