Rosso di Montalcino General informations
Controlled designation of origin
Outstanding elegance on the palate and the nose, succeeds in expressing the fruity and flowery aromatics that are typical of young Sangiovese.
Rosso di Montalcino comes from Sangiovese cultivated in clayey-sandy soil on the estate with fossils, marl and a good quantity of limestone.
100% Sangiovese Grosso.
Soft pressing, fermentation in stainless steel vats at 25°-26°C, maceration on the skins for 10-15 days.
6 months in oak barrels, 6 months in the bottle.
This wine is effective in expressing its features within the year after it comes on the market, but it can age in the bottle for several years evolving the tannins and aromas.
A wine that expresses the great potential of Sangiovese even after just one year of ageing and promises an interesting evolution in quality over time.Serve at around 16°-18°C and pair with meat dishes, cold cuts and cheese.