Rosso del Michi

DESCRIPTION 
There are several archaeological findings dating back to 846 AD and 1200 BC that confirm the presence of winemaking activities in the Montecarlo area. The first written anamnestic bearing the names of the “Montecarlesi taverners” can be traced back to 1371 when they used basic grapes, such as Trebbiano Toscano and Sangiovese.

It was the end of the 1800s when a Montecarlian winemaker carried out a careful study of French vines, experimenting with various foreign varieties, which were added to the basic ones. This marked the birth of what eventually became Monte Carlo DOC.

On 1st October 1985, by decree of the President of the Italian Republic, the Controlled Designation of Origin of "Montecarlo Rosso" was officially recognized. The vine varieties included are: 50-75% Sangiovese, 5-15% Canaiolo Nero, 10-15% Ciliegiolo, Colorino, Malvasia Nera, Syrah, Cabemet Franc, Cabemet Sauvignon, Merlot (either individually or jointly).

PRODUCTION AREA 
Montecarlo (LU)

GRAPE VARIETIES 
Sangiovese, Canaiolo, Ciliegiolo, Colorino, Malvasia, Sirah.

VINIFICATION 
8 - 10 day maceration. Controlled fermentation at 22° - 25° C.

PAIRINGS 
Throughout the entire meal.

COLOR 
Ruby red.

NOSE 
Characteristic, persistent and balanced.

FLAVOR 
Dry, round and velvety.

SERVING TEMPERATURE 
18-20°C

ABV 
13%