Vin Santo di Montepulciano D.O.C.
Denomination of Origin Controlled
The juice obtained by pressing Sangiovese grapes and other complementary red berried grapes, naturally dried, is left to ferment in barrels of different woods, and having a variable capacity between 20 and 50 liters, sealed with sealing wax.
The must, due to the presence of selected yeasts from production to production, ferments in an oxygen-free environment.
The first opening of the caratelli takes place after about 4/5 years.
In seasoning, according to tradition, temperature changes are important.
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