With its abundant, upfront fruit and bright acidity, Avignonesi’s Rosso di Montepulciano is a typical example of Sangiovese from Tuscany.

Alcoholic fermentation is carried out by the yeasts selected from their pied de cuve. Pied de cuve is the process by which a vat of grapes is harvested in advance and used to prepare a natural yeast, specific for a grape variety and / or vineyard. This becomes the basic yeast for the fermentation of all the other grapes. With this process they enhance the link between man, vineyard and wine. Aged for at least 6 months in oak barrels and a minimum of 3 months in the bottle.

Ruby red in colour highlighted by purple reflections. The nose opens with notes of raspberry, strawberry and blackberry that combine with aromas of sweet spices. Pleasant and fresh, with good acidity and delicate, smooth tannins. Ready to drink and enjoy.

“This is a very bright, lively and evenly paced young sangiovese to enjoy lightly chilled over the next couple of years. A textbook lighter “rosso’ sangiovese. The aromas are nicely splayed and lifted with red currant, raspberry, thyme and subtle oak spice. It is light to medium weight, fresh and juicy with a dusty/mineral finish. The length is very good to excellent. So not designed as a wine to keep, but to enjoy with gusto over the next couple of years. Tasted July 2025”
91 points, David Lawrason, Wine Align, July 2025