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Montecucco Rosso DOC


Grape varieties and appellation

Sangiovese (60%) Alicante (40%). Montecucco Rosso DOC.

Organoleptic properties

Intense ruby red colour, slightly tannic and perfectly balanced on the palate with a unique, fresh minerality. Both linear and complex, its elegance and stylistic simplicity open to a wide variety of food pairings.

Alcohol by volume


Food pairing and serving temperature

Ottonelli makes a perfect pairing with cured meats and traditional Tuscan appetizers such as chicken liver crostini. Excellent with spinach-and-ricotta-stuffed tortelli maremmani, panzanella, fagioli all’uccelletto, roasted meats and aged cheeses.

Serving temperature 17° – 18°C.

Production area and soil structure

Campagnatico (GR) – Toscana. Sandy-skeletal soil.

Grape vine training methods

Spur-pruned (Cordon).

Harvest season and picking method

Between late September to mid October. Manual picking into small boxes.

Wine-making process and ageing

Temperature-controlled vinification in stainless steel vats. Refined and aged in bottles.