Rosso di Montalcino

Montalcino, home of great red wines, offers connoisseurs one of its jewels, the Rosso DOC. It is a wine that is born from the Brunello vineyards but is marketed without the traditional ageing of the "older brother". It is nevertheless a product of great prestige which developed qualitatively after the DOC concession (1983). Rosso di Montalcino has the merit of having paved the way, even in Italy, for "waterfall" appellations, where from a single vineyard several wines with appellation of origin are made. The estates have in fact the possibility of choosing, either during the harvest or during the ageing process, whether the wine or the grape will be destined to become Brunello, or sent for the production or bottling of Rosso di Montalcino.

GRAPE VARIETY - Sangiovese 100%

PRODUCTION AREA - Castelnuovo dell'Abate, at an altitude of 365m.

SOIL CHARACTERISTICS - Clean, calcareous texture, rich in bones.

TYPE OF VITICULTURE - Spurred cordon with a density of 5500 vines/ha.

VINIFICATION - The grapes from the youngest vineyards, after selection during the harvest, begin alcoholic fermentation in steel vats at a controlled temperature.

AGEING - Ageing in French oak barrels (5 hl) for 14 months and maturing for 4 months in bottles before being put on the market.

COLOUR - Intense ruby red with purple reflections.

FRAGRANCES - Fresh with fruity, red fruits, cherry and violet notes.

FLAVOUR - Full-bodied, supple tannins, appreciable texture, good acidity, depth in the mouth, persistent.

SERVING TEMPERATURE - 16-18°C, making sure to aerate the wine before drinking.

ALCOHOL CONTENT - 14.5%

FOOD AND WINE PAIRING - Red and white meat dishes, game, medium-aged cheeses.