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VINIFICATION: Montepulciano and Sangiovese grapes are softly pressed with the juices left to macerate on the skins in rotating temperature-controlled stainless steel vinifiers followed by malolactic fermentation and then ageing in Slavonian oak casks THE BOUQUET: The Montepulciano's attractive and warm ruby colour is accompanied by a nose that is both ample and remarkably complex, the bouquet is filled with vinous and characteristic tones with hints of ripe fruit, cherry, and cocoa THE TASTE: This full-bodied, Italian still red is a wine of great complexity and considerable weight. It is dry on the palate with delicate and soft veining, while the flavour carries hints of cherry and peppery notes through the finish PAIRING NOTES: Best served at 16-18°C, this wine can be consumed throughout a meal and makes a fine accompaniment for all red meat dishes, savoury preparations of the rural tradition and moderately aged cheeses