Tasting Notes: The Montepulciano is fermented for about 10-12 days and subsequently aged for 24 months in glass-lined cement, which Pepe prefers over oak. The wines are bottled with no sulfur and laid down to rest for several... Read More
Tasting Notes: According to archives found at Pieve Santa Restituta, the Sugarille growing site was already devoted to the cultivation of grapes for wine in the mid-16th century. The name Sugarille is derived from the Latin suber... Read More