Rosso di Montepulciano

This wine is sourced from the southeastern-facing vineyard positioned at about 1,000 feet above sea level.  The vineyard is planted almost exclusively to Sangiovese (90%) with various other red grapes making up the balance.  Fermentation takes place in large cement vats with a 15-day maceration period, followed by an élevage of about six months in small and medium-sized barrels.  As is typical at Villa Sant’Anna, the wine is then left to age in bottle for an additional period (three months or more) before release.