||70% Montepulciano, 30% Sangiovese
|Composition of the land
||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.
||Hand picking, with rigorous quality selection of the grapes.
||In steel fermenters, with frequent daily pumpovers and lengthy maceration on the skins.
||A year in large Allier and Slavonian oak barrels, and a further year in the bottle in temperature-controlled storage.
||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.