Rosso di Montalcino
TYPE OF FARMING:
Manual, between late September and early October
The destalked and crushed grapes are placed in temperature-controlled stainless steel vats, where the fermentation is carried out with frequent pumping of the must over the skins.
After fermentation, the wine matures in oak casks (20-30 hl). It then remains for a few months in bottle before being released.
It has a bright ruby colour and scents of raspberries and cherries, underbrush, sweet violets and very slightly piquant spices. The fruity, mellow, ripe and rounded notes return on the palate, interwoven with quite dense, vigorous tannins that translate themselves into a satisfyingly quaffable mouthfeel.
Sizes and special packaging 75 cl Bordeaux-style bottles