Rosso di Montepulciano

“I sign my bottles and each of them shows the quantity of production of the year for each type of wine, as a further guarantee of the scrupulousness and quality of the work”.

The grapes, after having been crushed and de-stemmed, are put into small stainless steel fermenters where they ferment for at least 10/15 days. Throughout this period, pumping over and punching down are carried out, sprinkling the skins with the must to obtain the maximum extraction of color and aromas. The subsequent malolactic fermentation also takes place in steel, followed by elevation in small oak barrels, in tonneaux and in barriques for a period ranging from 6 to 24 months depending on the types of wines. During these months the wines are followed scrupulously by me and by the cellarman who, respecting times and needs, carries out the cask-to-barrel decanting. At the end of the aging in wood, each single barrel is, for the last time, analyzed and evaluated by my wine consultant and myself before deciding the various blends together.

The grapes for the production of my Rosso di Montepulciano come from the same vineyards as the Vino Nobile and are vinified just as if you wanted to produce a Vino Nobile di Montepulciano, trying to extract the maximum in structure, aromas, persistence. The maturation takes place for about 6 months in stainless steel, and a few months in the bottle conclude the short processing cycle of this wine, which I love because it shows the more “fruity and young” side of Prugnolo Gentile. Then follows a few months in the bottle to develop and enhance the aromas and softness.

Region: Toscana

Year: 2017

Alcohol content: 13,5%

Volume: 75 cl.

Winery: Romeo

Grape: Sangiovese, Colorino, Mammolo

Name: Rosso di Montepulciano DOC

Pairing: The whole meal finds its balance served with appetizers or first courses. Also excellent served with plum compote tart.