Camillo Montori Montepulciano

Traditional fermentation on the skins ; maceration on the lees for 5-6 days. Wine matures in stainless steel vats.

Deep ruby color when young, turning brick-red with aging. A concentrated, lingering nose with notes of red berries. A full, well-bodied palate, slightly tannic when young.

Roasts, red meat and mature cheese.