| Grape varieties |
70% Montepulciano, 30% Sangiovese |
| Soil composition |
Derived from alluvially-deposited seabed sediment, predominantly Plio-Pleistocene and Miocene, with predominance of clay in the inland areas, with sand and rock sloping down to the coast. |
| Harvest |
Hand picking, with rigorous quality selection of the grapes. |
| Vinification |
In steel fermenters, with frequent daily pumpovers and lengthy maceration on the skins. |
| Ageing |
A year in large Allier and Slavonian oak barrels, and a further year in the bottle in temperature-controlled storage. |
| Pairing |
Roccaviva is ultra-versatile, and will complement meat-sauced pastas, agnolotti, traditional Marche vincisgrassi, lasagne alla Bolognese, beef marinades and stews, grilled meat, small game, medium-aged cheeses. |