Source: Winemaker,

Rosso di Montepulciano achieved the DOC classification in 1989. It can be produced by simply downgrading grapes that are classified as Vino Nobile.In our Winery however, we decided not to compromise. We selected a number of vineyards with particular characteristics in order to obtain a wine that is young, fruity, full-bodied but not hard; a selection that has allowed us to classify our Rosso di Montepulciano as the “Second Wine” of the Poliziano Winery.

Classification: DOC
First year of production: 1989
Average bottle production: ca. 250.000
Variety: 80% Sangiovese:? 20% Merlot
Area of vineyard: 33,5 hectares
Altitude: 280-350 m.s.l.m.
Exposure: Various
Soil type: Soft clay, slightly skeletal
Plant Density: 5.000-6.000 per hectare
Harvest method: manual
Vinification: Fermentation is in stainless-steel vats at a controlled temperature, with milling that includes repassing the must over the grape dregs. Fermentation and maceration take 10-12 days.
Refinement: A period of 8 months. 20-40% of the product is refined in second-use, “barriques” of American oak, and the remainder is refined in vats.
Ageing potential: 3-5 years