Rosso di Montalcino
Lively ruby red color. The bouquet is characteristic, with notes of red and black berry fruit, liquorice and sweet tobacco. The taste is medium to full bodied, well balanced and persistent.
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.