Rosso di Montalcino


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


5.333 bottles

Organoleptic characteristics

Colour: deep red with garnet reflexes
Aroma: full flavour with fruity notes.
Flavour: very well-balanced, rich taste, long finish.
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: 13
Total acidity g/l: 5,76
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