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Late ripening Montepulciano grapes are picked by hand with the finest clusters selected. They are immediately transferred to the winery, destemmed and gently pressed. The must undergoes fermentation in small, lined cement vats with frequent daily pumpovers. The wine then macerates on the skins for several dates before the wine is drawn off and aged for approximately 18 months in barriques and in small French oak barrels. The final blend is made and the wine is bottled for at least a year before release.