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Petaso

Rosso of Montepulciano D.O.C.
We do not see this Rosso di Montepulciano as a minor brother to the celebrated Nobile wine, but as a special wine with its own history and identity; it is the result of special selection and cultivation of grapes from our newest plantings of Sangiovese, and smaller quantities of Merlot grapes and the careful maturation process that enhances the flavour and its ability to be enjoyed. Montemercurio Rosso di Montepulciano is traditionally stored in large oak barrels. It is basically a complex wine derived from our vineyards which produce this authentic Rosso di Montepulciano . It is a wine which can be stored in bottles for many years and perfectly match with many typicalTuscan dishes.

Technical Sheet

  • Median age of vines
    10 years
  • Elevation
    450 mtrs above sea level
  • Exposure
    South Westerly
  • Yield per hectare
    5,000kg of grapes
  • Colour
    Intense ruby
  • Bouquet
    Aromas of ripe fruit, cherries and subtle hints of spices and vanilla
  • Flavour
    Full and robust, good structure with juicy and soft tannins present
  • Alcohol
    14%
  • Acidity
    5.2gr/lt
  • Serve with
    Meat, seasoned meat cuts and pecorino type local cheeses
  • Serving Temperature
    16-18 degrees Centigrade
  • Serving method
    Serve in large glasses ensuring that the bottle has been opened at least 30 mins. beforehand
  • Grape type
    95% Sangiovese. 5% Merlot

Production techniques

  • Fermentation
    After hand picking, the grapes are carefully selected and placed in smallish containers to ferment, so that they can optimise and absorb the flavours imparted by the skins. The fermentation process proceeds naturally without the addition of extra yeasts. Contact with the skins varies according to the type of grape from a minimum of 15 days to a maximum of 20 days, during which time gentle pressings and stirrings of the wine are affected.
  • Maturation
    The wine is transferred to Slovenian oak barrels and held for 12 months during which time the wine keeps fermenting and maturing. During this period some light transferring between vats occurs to stabilise the wine and then it is gently filtered, but not clarified, while still allowing the wine to maintain all the intrinsic organic components and thus preparing the wine for bottling.
  • Cellaring
    At least another 10 months in bottles.