Prugnolo Gentile: 90%
Canaiolo Nero: 10%
October 2017, first week, manually harvested.
After a soft separation and pressing process, with also a cold pre-maceration process, grapes start their alcoholic and natural yeasts maturation on peels for a 14 days period with many different fulling cycles, within monitored temperature stainless steel tank 50hl each. The malolactic fermentation occurs immediately after the alcoholic fermentation.
After fermentation processes and a static rest period, the wine remains in small French Allier durmast vat for few months, therefore is poured in small controlled-temperature stainless steel vat. After a last six months rest in glass the wine is ready for the market.
Total acidity: 5.60
Volatile acidity: 0.43
Dry extract: 31.90
Total polyphenol: 3110
Malic acid: absent
This red wine fully represents the Montepulciano’s red wine characteristics, also at a young age, it offers a peculiar and strong character, within reminds our family producing philosophy. It has a ruby towards violet coulour. It has red fruits, currant and cherry perfumes and a mild spicy mark. You can taste a strong mark of Coscia di Monaca, which is the Montepulciano’s local variety of prune, a characteristic of every Tiberini wine. It has a strong and harmonic taste, full and long-lasting in mouth, with a good structure and a pleasant freshness due to its good sourness. This wine can be perfectly combined with pasta dishes, better with meat sauces or boiled meat; it can be combined with roasted, baked or ember meat. Also good with various kind of cheese. It can be tasted without food to better appreciate his strong and freshness. Best temperature to taste: 18°C. This wine bottle can be uncorked at any moment, but we suggest you to oxygenate the wine. It is recommended to open the bottle one or two hours before tasting.