Rosso di Montalcino
A great way to break into Sangiovese and for that matter Brunello di Montalcino. Medium to full bodied, well balanced and fruit driven with tobacco notes to compliment.
The younger brother of Brunello di Montalcino, the Rosso di Montalcino is a versatile, medium bodied Sangiovese. Spurred cordon. The yield is 7 tons of grapes per hectare.
28 days of alcoholic fermentation and maceration in steel tanks. Pumping over 2-3 times per day. After the racking off, 60% of the wine has completed the malolactic fermentation in tonneaux.
Aged for 10 months, partly in wood and partly in concrete containers, depending on the vintage.