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Rosso di Montepulciano is an earlier drinking version of Vino Nobile di Montepulciano often made from declassified Vino Nobile grapes. Amendments to the Rosso di Montepulciano DOC in 1999 defined the production zone as identical to that of Vino Nobile di Montepulciano; namely from vineyards within the Montepulciano commune in Tuscany located at between 250 and 600 metres above sea level.
The blend of grapes is very similar too: a minimum of 70% Sangiovese and Prugnolo Gentile alongside a maximum 20% Canaiolo and a maximum 20% other permitted red varieties (e.g. Merlot and Cabernet Sauvignon).
Yields for Rosso di Montepulciano are higher than for Vino Nobile (70hl/ha compared to 56 hl/ha) and the wine may not be sold before 1st March of the year following the harvest (two years earlier than Vino Nobile). Rosso di Montepulciano must have a minimum alcoholic strength of 11.5% along with 21 grams/litre of dry extract (compared with 23g/l for Nobile).
The best examples of Rosso di Montepulciano are deliciously textured and perfumed.