Prugnolo Rosso di Montepulciano Boscarelli Alberto montini dusts off from the ancient

dusts off from the ancient recipes of Maestro Giocondo

marketed in various countries along with those of Dunhill and Stanwell

Un prodotto con una miscela perfettamente equilibrata

Velier version

are better extracted

Prugnolo Rosso di Montepulciano Boscarelli Alberto montini dusts off from the ancientThe grapes, harvested manually and transported in crates, after destemming and soft pressing are placed to ferment in steel vats filled to no more than two thirds of their capacity. Native yeasts are used for fermentation which lasts about a week at controlled temperatures from 27 to 30 degrees. Manual pumping and punching of the cap are carried out. The wine is aged for a few months in vitrified cement tanks where the malolactic fermentation takes