Montigoli Rosso Veronese IGT 2017

Montigoli Rosso Veronese

In Vineyard
Made from Corvina, Corvinone, Rondinella and Merlot grapes. Located at the foothills of the Valpolicella at an altitude of between 100 and 350 meters above sea level. Soil type: varied from calcareous to clay. Tillage in the row Method of cultivation: Double pergola. Age of vines in production: from 20 to 25 years. Buds per vine: 22. Planting density: 2,700
vines per hectare. Yield per hectare: 80 hl.

In Cellar
Harvest: hand picked in the second decade of September. Vinification: destemmed and gentle pneumatic pressed. Fermentation at around 25° and 28° C then 10 days maceration with scheduled punching 3 times a day for 20 minutes. Maceration for 10 days with scheduled punching 3 times a day for 20 minutes. Full malolactic fermentation. Natural stabilization.

In Tasting
Colour: ruby red with garnet hints. Nose: spiced with notes of vanilla and cherry. Flavour: soft and round with soft tannins and a long finish with spiced notes.

Meat dishes and mature cheeses.

Product Description

Technical information

• Bottle Size: 0.75l
• Alcohol Volume: 13.50%
• Serving Temperature: 18 – 19°C
• Residual sugars: 9.00 g/l
• Total acidity: 5.60 g/l
• Total dry extract: 31.00 g/l
• PH: 3.55