Vincenzo Rosso is 50% Montepulciano, the remainder being Cab Sauv and Merlot, co-planted old vines. 25% of the grapes are fermented whole bunch, having been macerated in cuve for an average of seven days. This is a lovely little natural red with fruit with a touch of typical Montepulciano rusticity, but more aromatic than the usual style. Really bright violet colour, red plums and cherries and gentle tannins.
The grapes for Vincenzo wine are sourced from Fattoria di Vaira, one of the largest biodynamic farms in Italy, with more than 500 hectares, 40 of which are planted to vines. The wines are made by Michele Lorenzetti in conjunction with Eric Narioo of Vino di Anna and Les Caves de Pyrene.