Montecarlo Rosso Doc is made up of six different grapes: Sangiovese, Canaiolo, Merlot, Cabernet Sauvignon, Malvasia Nera, harvested at the beginning of October.
Fermentation takes place in steel tanks at a temperature of 28-30°C for 12-14 days with daily pumping over and punching down.
Subsequently, the wine is aged in the bottle for 3-4 months.
It has an intense ruby red color.
Of good intensity, it is characterized by fruity notes of cherry and small berries of the undergrowth.
With a pleasant and intense taste, it has a good structure and a good persistence.
To be combined with grilled and stewed red meats, first courses with meat sauce and the typical “Tordelli lucchesi”.
Serve at 18°C.
Contains sulfites.