Azienda Contucci - Rosso di Montepulciano 2015 Ml. 750
To 12 months
The farm estate is 170 ettari in size, of which 21 ettari are vinyards, 15 devoted to Vino Nobile, whilst the others are used for the production of Rosso di Montepulciano, Bianco della Contessa, Il Sansovino and Vin Santo. These vineyards are situated in one of the best zones of production in the area, at a height of between 280 and 450 metres. The soil is mostly pliocenica in origin mixed with some clay and sand. The vines, only local varieties (Prugnolo Gentile, Canaiolo nero, Mammolo, Colorino, Trebbiano Toscano, Malvasìa del Chianti and Grechetto) are raised at Guyot and are planted at a density of about 3.300/4.000 plants per hectares with a limited yield (less than 55 quintals per hectares) which permits the use of the very best quality grapes.
The care of the grapes is always marked by the maximum regard for nature. The training, manuring, pruning and thinning of the vines are carried out as demanded by the years vintage. The harvest is done by hand in boxes and, as time goes by, according to the performance of the grapes, the older vines are gradually replaced. The historic cellars, cared for fifty years by Adamo Pallecchi, valued and trusted cellarman, is laid out on three floors offering a fine sight to visitators. lt's capacity is 1.000 quintals in cement vats and 500 quintals in stailess steel vats for the fermentation and 1.300 quintals in oak casks and 1.000 quintals in cement stailess steel vats and for its' ageing.
|Ageing and Fining||Aging in wood: 8 months|
|Ageing||To 12 months|
|Aroma||balsamic, Floral, Fruity, Spicy|
|Taste||Dry, lightly tannic|
|Serving temperature||16°-18° C.|
|Blend description||80% Prugnolo Gentile, 15% Canaiolo nero, 5% Colorino|
|Matching||Starters, Ham , Pasta, Red meat, White meat, Semi-cured cheeses|
|Ideal with||Earthfood Starters, Pasta Meat, Meat Red, Meat White, Semi-cured cheeses|
|Classification||Rosso Di Montepulciano DOC|