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

8.800bottles

Organoleptic characteristics

Colour: red with soft red reflexes
Aroma: pleasant flower notes.
Flavour: good structure, average 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: 13,5
Total acidity g/l: 5,2

TECHNICAL SHEET AVAILABLE HERE:

Rosso di Montalcino DOC 2015