Long-considered to be the little brother of Brunello, Rosso di Montalcino is, in fact, a wine of great distinction and depth where the distinguishing fruity black cherry and wild berries unite with light sensations of vanilla and spice. First courses with meat sauces, grilled dishes, roasts, and medium-aged cheeses bring out the best in its deep and balanced flavor.
Production Area: Montalcino township.
Variety of the grapes: Pure Sangiovese as established by the specifications.
Ground: Medium mixture with remarkable skeleton presence.
Height: 300 m above sea level
Harvest period: from September 20th to October 10th
Quantity harvested: Grapes: 6,5 t/ha Wine: 45 hl/ha
The grapes were cut and pressed, then the fermentation process takes place. The grape peels and the must fermentation lasts about 20 days.
Racked off the wine is stored in containers in tempered rooms, in order to help the malolactic fermentation.
Aging: 9 months, a part in Slovenian oak barrels and a part in French oak barrels.
Bottle aging: a minimum of 4 months before selling the wine on the market.
Average annual production: 10.000 da 0.750 l.
Alc. by Vol.: 13,00%