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
Organoleptic characteristics
Colour: ruby red with soft garnet red reflexes
Aroma: intense and lingering, fruity with red berry fruit and pleasantly flowery hints.
Flavour: well-balanced, with good structure and rich of sweet tannins. Finish average long.
Wine and food pairing: first courses, grilled and roast meats as well as white meat and grilled fish. Excellent with fresh cheeses
Chemical analysis
Alcoholic strenght ml/100ml: 14
Total acidity g/l: 5,31