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Sangiovese is the most used grape in Montescudaio, and in this red wine it makes up 85-100% of the wine. Up to 15% local red grapes may also be added.
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This red wine uses Sangiovese (60-100%), and it is permitted to add up to 40% local, non-aromatic grapes. Though the amount of green grapes must not surpass 10%.
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This Rosato (rosé) is made from the same grape combination as Parrina Rosso, so the grape Sangiovese (70-100%) and other local, non-aromatic red grapes.
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Parrina Rosso is a very promising red wine made from the Sangiovese (70-100%) grape, and other local, non-aromatic red grapes.
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This is an intense, ruby red wine with a vinous, characteristic and complex aroma. The taste is dry and harmonious.
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Did you know?
That Italy in 2011 was the worlds largest wine producer?
The name Apulia originates in ancient times. The Apulian domains of the Phoenician and of the Greeks have always been treasure for the production of wine and olive oil. More than anything, the Romans celebrated the wines from “Tarantum” and the Roman poet Horace described the area as the place...
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