Rosso di Montepulciano achieved the DOC classification in 1989. A number of vineyards with particular characteristics were selected in order to obtain a wine that is young, fruity and full-bodied. 80% Sangiovese, 20% Merlot. 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. Aged for 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.