Crociani Rosso di Montepulciano DOC 2020

Crociani Rosso di Montepulciano DOC is a vibrant and medium-bodied red wine from Tuscany, Italy. Made primarily from Sangiovese grapes, it features aromas of red cherries, raspberries, and dried herbs, with hints of spice and earth. The palate offers fresh acidity, soft tannins, and a balanced, elegant finish, showcasing the charm of Montepulciano’s winemaking tradition.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Fruity
Grape Varietal: Sangiovese (Prugnolo Gentile)
Tastes Like: Comparable to a Chianti Classico, with notes of red cherries, violets, and subtle spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Rosso di Montepulciano DOC
Region: Tuscany, Italy
Terroir: Clay and sandy soils
Aging: Aged in large oak casks for 8-12 months
Serving Temperature: 16-18°C – Serve slightly below room temperature

Crociani is a family-run winery in Montepulciano, Tuscany, known for producing high-quality wines that express the character of the region. With a focus on traditional winemaking and sustainable practices, Crociani’s Rosso di Montepulciano is a perfect introduction to the estate’s elegant style.

Seafood: Grilled swordfish or seafood stew.
Poultry: Roasted duck or chicken cacciatore.
Vegetarian: Mushroom risotto or roasted red peppers.
Meat: Braised short ribs or veal scallopini.

Pecorino Toscano: Salty and nutty, enhancing the wine's acidity.
Asiago: Creamy and mild, balancing the wine's fruit notes.
Ricotta Salata: Firm and savoury, complementing the wine's elegance.
Grana Padano: Nutty and aged, adding depth to the pairing.

Pici all’Aglione (Pici Pasta with Garlic Tomato Sauce)

Ingredients:

• 500g pici or thick spaghetti
• 6 garlic cloves, thinly sliced
• 500g canned crushed tomatoes
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a pan over low heat. Add garlic and sauté until fragrant but not browned.
2. Stir in crushed tomatoes, sugar, oregano, salt, and pepper. Simmer for 20 minutes, stirring occasionally.
3. Cook pici pasta according to package instructions. Drain and add to the sauce, tossing to coat evenly.
4. Serve hot, garnished with fresh basil and an optional drizzle of olive oil.

Tip: Enjoy this dish with a glass of Rosso di Montepulciano for a true Tuscan pairing.