Rosso di Montalcino

 

 

Soil composition: stony, marl, rich in pebbles in the southwest and southeast 

Training system: bilateral spurred cordon

Vine density: 4,600 buds/ha

Yield: 60ql/ha 

Area of production: Montalcino

Grape variety: 100% Sangiovese

Appellation: D.O.C.

Harvest: September-October  

Vinification: intense initial pumping-over with controlled temperature at 30°C, medium-long maceration on the skins with long rest on the skins. Malolactic fermentation concludes immediately after drawing off.

Ageing: 6 months in 7-25hl Slavonian oak barrels

Alcohol content: 14%

Tasting Notes

Color: intense ruby vivace.

Aroma: harmonic, balanced.

Flavors: very fruity.

the wine is full of fruit and life, and goes well with cheese, read meat 


 


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