Montecucco DOC, Rosso

PRODUCTION AREA: VINEYARDS ALTITUDE: VINEYARDS EXTENSION: GROWING SYSTEM: PLANT DENSITY: ALCOHOL CONTENT: pH: TOTAL ACIDITY: VOLATILE ACIDITY: RESIDUAL SUGARS: DRY EXTRACT: TOTAL SULPHITES: GRAPES: VINIFICATION: AGEING: REFINING: PRODUCTION: OENOLOGIST: COLOUR: NOSE: TASTE: FOOD PAIRINGS: Cinigiano (GR) 350-450 m a.s.l. 7 Ha Cordon spur 5208 – 5682 plants/Ha 14 % v/v 3,55 5,8 g/l 0,90 g/l 0,3 g/l 29,5 g/l 48 mg/l SANGIOVESE (70 %), Cabernet Sauvignon (70%), Merlot (10%) Spontaneous fermentation conducted by native yeasts in Slavonian oak vat (7000 litres) and steel tanks (2500 litres) In stainless steel for 12 months Minimum 3 months in bottle 9,600 bottles Daniele Rosellini Deep ruby red Intense wild cherry and ripe dark fruits Soft entrance with well balanced tannins and typical balsamic notes Main courses, quiches, white or red meat, medium seasoned cheese

	COLOUR: Deep ruby red BOUQUET: Intense wild cherry and ripe dark fruits FLAVOUR: Soft entrance with well balanced tannins and typical balsamic notes.
	Si beve a 16-18°C di temperatura .
	COMBINE WITH: Main courses, quiches, white or red meat, medium seasoned cheese
	5 - 10 Yers