Denomination: Montecucco DOC Rosso
Grape varieties: Sangiovese mainly and Cabernet Sauvignon
Area of origin: Montenero d’Orcia, Castel del Piano, Grosseto (TUSCANY)
Soil type: clayey, medium-calcareous
Average altitude: 200 m s.l.m.
Vine breeding: Guyot
Planting density: 4,500 plants/HA
Grape yield per hectare: 70 q.li/HA
Harvest period: End of September
Alcohol content: 13,50 – 14,00 % vol.
pH: 3.60 – 3.70
Total acidity: 5.00 – 5.50 g / L
Sugary residue: less than 1,00 g / L

The vinification process:
The grapes are selected in the vineyard, harvested by hand in the coldest hours of the day, crushed and destemmed into stainless steel thermo-conditioned fermentation tanks, separating the Sangiovese from the Cabernet sauvignon. After fermentation starts, the temperature rises gradually, up to a maximum of 28 ° C towards the end of the fermentation process. The maceration is managed with daily operations of short reassembly and déléstage and lasts about 15 days. After the ranking phase, the wine carries out malolactic fermentation in steel tanks, then remains to refine in the same tanks for about 8 months. This is followed by assembly, stabilization and bottling operations, which are carried out in the summer period of the year following the harvest.