DOC Montecucco Rosso Riserva
||10% Cabernet Sauvignon, 10% Ciliegiolo, 80% Sangiovese
||Sandstone soils alternating with marl soils, ferrous and clayey limestone soils and gravel deposits.
||The fermentation of the must lasts about 25-39 days in stainless steel tanks at controlled temperature (27-30 ° C).
||Also the malolactic fermentation occurs in steel tanks. Half of the wine then ages for a further 18 months in barrique and oak barrels, 50% of which new and the remaining 50% of second or third passage.
||Pasta, grilled meats, steak, lamb, mushroom dishes, feathered game, Florentine steak.