Rosso di Montalcino D.O.C.
A wine for every occasion (of the week)

The wine: with paramount refinement in both aroma and taste, it succeeds in expressing the full bouquet of fruit and flowers that characterizes young Sangiovese wines.
Soil characteristics: Rosso di Montalcino starts with the company's Sangiovese grapes cultivated in the sandy clay soil, with shells, marl and high limestone content..
Planting density: 3,500 plants/hectare for old vines, 5,000 plants/hectare for young vines.
Cultivation method: buttressed string.
Vines:100% Sangiovese.
Wine making technique: gentle pressing, fermentation in stainless steel at a controlled temperature of 25-26° C; peel steeped for 8-10 days.
Refining technique: Six months in oak barrels, six months in bottles.
Aging potential: given the sensory properties of the product, this wine expresses all its characteristics within a year after it is introduced on the market and can age in the bottle for a number of years.
Conclusion: A wine that immediately expresses all the great potential of the Sangiovese grape, even after a year of aging. The wine ages over time in interesting ways, even in the bottle. This is a wine for every day, particularly for relaxing in the evening at home, after a day's work (Monday through Thursday).