Summary

A crushed fruit fermentation wine, made primarily from Montepulciano but can be blended with 15% of other black grape varieties, often to soften the varietal’s naturally high tannin. The fruit is destemmed, often followed by a cold soak for additional color, before fermentation in neutral vessels at warm temperatures. Post fermentation, wines have a short maceration on the skins to limit extraction. Maturation will occur in older oak, before blending, fining, filtration and bottling in glass.

Key Varietals

• Montepulciano