Rosso di Montalcino D.O.C.download sheet
with paramount refinement in both aroma and taste, it succeeds in expressing the full bouquet of fruit and flowers that characterizes young Sangiovese wines.
Rosso di Montalcino starts with the company's Sangiovese grapes cultivated in the sandy clay soil, with shells, marl and high limestone content.
3,500 plants/hectare for old vines, 5,000 plants/hectare for young vines.
WINE MAKING TECHNIQUE:
gentle pressing, fermentation in stainless steel at a controlled temperature of 25-26° C; peel steeped for 8-10 days.
Six months in oak barrels, six months in bottles.
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.
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).