Montecucco Doc

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A very recently created denomination, Montecucco Doc is located in a production area within the province of Grosseto, in an area particularly suitable for the production of quality wines, including part of the municipalities of Cinigiano, Civitella Paganico, Campagnatico, Castel del Piano, Roccalbegna, Arcidosso and Seggiano. The wines of this area, now known and sought after by consumers, are obtained with a discipline strongly representing the tradition and the productive reality of the area. The denomination includes various types of red and white wines.

How it is consumed

White Montecucco is suitable to be combined with delicate dishes such as marzolino, rice soup, rice salad. Its serving in flared wineglasses at a temperature of 8-10°C is recommended. Red Montecucco instead accompanies red and white meat based dishes, pulses and soups. It should be served in balloon glasses at a temperature of 16-18°C. Red Reserve Montecucco instead should be drunk besides with red meats also combined with the traditional Tuscan dishes such as croutons alla toscana, bardiccio, Tuscan caciotta cheese, beans all'uccelletto, Florentine style meatloaf. It should be served in balloon glasses at a temperature of 16-18°C.

How it is conserved

The rules for a correct conservation of the wines belonging to this controlled denomination of origin prescribe the conservation of the wine in a horizontal position on wooden shelves, in dark environments, at a constant temperature of between 10 and 15°C. Further it is important that humidity be around 70-75%, to prevent the corks from drying.

How it is produced

The production of the red wines belonging to this controlled denomination of origin foresees that fermentation of the must occurs in contact with the marc, which during this phase loses part of the substances contained in it, such as antocin and tannin. The fermentation process has a duration that generally exceeds 15 days. The following phases are the drawing from the vats, with the separation of the marc from the must, decanting, refinement and ageing. At the end of this period the wine is bottled. The method of production of the white wines aims at the immediate extraction of the juice from the fruit, so that fermentation only regards the liquid part and not the peel. To this end pressing is not always carried out, to avoid further deterioration in the prime material, and often pressing is on the whole grape that serves, in substance, to separate the must from the peel and the other solid parts, reducing laceration of the peel to a minimum. After pressing the must is filtered, which consists in the removal of the particles in suspension, sulphured with sulphur dioxide and fermentation must not exceed 20°C. At the end the wine is drawn from the vats, decanted, which allows clearing of the wine. Having concluded the decanting, the product is ready for bottling.

Product report