About 8 months, 20-40% of the product is ages in wood of varying size.
Palate
Characteristic simultaneous smoothness and integrity in the palate.
Vinification
Fermentation in truncated, conical stainless steel vats at controlled temperatures with pressing and pump over techniques for a duration of 10-12 days.
Cellaring Potential
5-8 years.
Winemakers Comments
Rosso di Montepulciano has been a D.O.C. since 1989 and can be produced by simply declassifying the grapes registered for Vino Nobile. At Poliziano, vice versa, an uncompromising choice was made: we selected the most suitable vineyards to obtain a young, fruity, and full-bodied wine. The entire production process was studied to this end.
The grapes destined to the Rosso di Montepulciano are usually harvested about a week before the one destined to the Nobile, allowing a suitable and not too complex phenolic maturation. The percentage of Sangiovese does not age in oak, rather in cement, and the percentage of Merlot ages in barriques.
Winemakers Comments