Montecarlo di Lucca and its wines

       

Just at the center of rural life and culture of Tuscany there is an agricultural tool for communication and friendliness, as well as powerful economic means: the wine.
Tasting Wine also means knowing everything that leads to the finished product and therefore the  specifications of the wines of Montecarlo says:
for the Montecarlo White wine  is scheduled for the following grapes: Trebbiano Toscano for 40-60% , then for the remaining 40-60%  : Semillon, Pinot Gris and Blanc, Vermentino, Sauvignon Blanc, Roussanne, globally considered, provided that at least three of the varieties listed individually reach the percentage of 10%.
For the Montecarlo  Red wine is scheduled for the following grapes: 50-75% Sangiovese, Canaiolo Nero 5-15%, 10-15% Ciliegiolo individually or jointly, Colorino, Malvasia, Syrah, Franc Cabernet, Cabernet Sauvignon, Merlot.

Then there is the “reserve” for the Red Montecarlo, where the wine comes from grapes that can assure a minimum total alcoholic strength by volume of 11.5% and if subjected to a mandatory aging period of not less than two years, including at least six months of aging in bottle.
The wine roads are therefore the pathways through which winds the knowledge of wine tourism, a special form of tourism which aims to raise awareness of a territory and its productions, which are derived from that environment, different from  any others and the bearer of knowledge and culture.
Tasting a wine of Montecarlo means  work and culture of centuries, the work of generations of winemakers, their labors and their talents.
No food product as the wine is able to identify a specific territory and the particularities of the earth: in its evolution over the centuries is also linked to all other typical products of that particular area by forming a unique brand.