Vignagiulia Offida Rosso

A fruity Montepulciano produced through a simple, non-invasive winemaking process, which brings out the most elegant notes of its grape variety.

Grape varieties: 100% Montepulciano
Production Area: Carassai, Val Menocchia, halfway up the hillside; south-west exposure (altitude: 150 m a.s.l.).
Soil: good drainage because of gravel; alluvial soil with a balanced mix of clay, sand, silt and limestone.
Vine training system: trellis system with Guyot method.
Density: 3,000 vines per hectare
Yield per hectare: 6 tons
Grape yield in wine: 60%
Harvesting season: early to mid-October.
Harvest: by hand in small crates.
Alcoholic fermentation: in stainless steel vats at a temperature between 25°C and 27°C for 10 days.
Aging: French oak tonneaux and barriques (50% new, 25% second passage, 25% third passage) for at least 24 months.
Refinement: 1 year in the bottle.

ABV: 14%
PH: 3.40
Total acidity: 5,5-6 g/l (tartaric acid)
Dry extract: 31 g/l

A Montepulciano that is free from the characteristic traits of invasive winemaking process and the harshness of naïve production. Cherry, fleshy fruits, wonderful tannins, all this mixed with its easy-drinking personality and the constant combination of taste, balsamic scents, liquorice hints and a fruity finish.

Technical data sheet