||Southern exposure on rolling hillsides.
|Composition of the land
||Deep, sedimentary, with sandy clay and limestone.
||Bilateral cordon with vertical shoot positioning.
||28th and 29th of September.
||Small lot fermentation at 25-30 °C (77-86 °F), using indigenous (wild) yeast in small cement vats. Twelve day maceration with frequent aerations, pump-overs and punch-downs of the cap for optimum potyphenol extraction.
||In new French and American oak barrels.
||Best served with roasts and grilled meats, especially ‘fiorentina-style’ T-Bone steak.
||Price Poggio Sant'Enrico Nobile di Montepulciano 2010 € 42.46