Villa Sant'Anna Rosso di Montepulciano Doc 2017

Production: Montepulciano.

Vineyard: Altitude 250/300 m. above sea level - Exposure: Southeastern.

Grapes: Sangiovese 80% and Cabernet – Sauvignon, Merlot, Canaiolo, Mammolo, Colorino 20%.

Harvest: From September 17th until October 8th

Wine Making: Fermentation in vats with a 15 days long maceration at a temperature of no more than 30°C.

Refining: In small and medium size oak barrels for ten months. After the bottling it was kept in the bottle for 8 months.

Main analytical elements: Alcohol 13.50° - Total Acidity 5.40 – Dry Residue 29.60 – pH 3.5 .

Food matching: First and second courses of the Tuscan cuisine, seasoned cheeses.

Total production: 20.000 bottles each year.