Poldo Vino Nobile di Montepulciano
Vineyard: Altitude: 260/340 mt. Above sea level – Exposure: Southwestern.
Grapes: Sangiovese e Prugnolo Gentile 80% and other complementary red grapes 20%.
Harvest: From September 17th until October 9th 2013.
Wine Making: Fermentation in vats with a 25 days long maceration at a temperature of around 30°C.
Refining : Thirty-four months in small and medium size French oak barrels inside our underground cellars at a costant temperature. After the bottling it was kept in the bottle for about two years inside an air – conditioned room.
Main analytical elements: Alcohol 13.50° – Total Acidity 5.50 – Dry Residue 31.00 – pH 3.5
Food Matching: Traditional Tuscan dishes, red meats, game, venison and seasoned cheeses.
Total production: 10.000 bottles each year.