Rosso di Montalcino
Grapes
100% Sangiovese Grosso di Toscana
Vinification and ageing
Vintage first ten days of October
Harvest manual harvest in cases
Vinification soft stemmer-crushing, fermentation at controlled temperature (28°C) in stainless steel, temperature controlled vats for 15 days.
Malolactic fermentation in stainless steel vats or in barriques
Oak-ageing duration: 8 months in 225 l.-mid toasted-French oak barriques
Type of stabilization of the product: Natural
Bottle ageing: minimum 4 months
Production
3.700 bottles