Rosso di Montalcino DOC
The grapes for this wine are meticulously selected by hand and then macerate on their skins for about fourteen days. The wine then ages for fourteen months in Allier tonneaux.
Wine exported to
Japan, Bermuda, USA, Canada, Australia
Most recent awards
- 2020 | Wine Advocate91
- 2020 | Vinous91
- 2019 | Wine Enthusiast92
- 2013 | Wine Spectator91
- 2011 | International Wine Cellar91
Grape Varieties:
100% Sangiovese
Fermentation container:
Stainless steel
Length of alcoholic fermentation:
14 days
Type of yeast:
Selected
Fermentation temperature:
16-18 °C (60.8-64.4 °F)
Length of maceration:
14 days
Malolactic fermentation:
Yes
Aging containers:
Tonneaux; barrels
Container size:
900 L
Type of oak:
Allier and Slavonian
Bottling period:
February
Aging before bottling:
12 months
Aging in bottle:
12 months
Closure:
Natural Cork
Organic:
Yes
Vineyard location:
Montalcino, Tuscany
Soil composition:
Galestro
Vine training:
Spurred Cordon
Altitude:
313 and 440 meters (1,020-1,445 feet) above sea level
Vine density:
4,400 vines per acre
Exposure:
Southwestern
Years planted:
1990, 2012
Age of vines:
6-30 years old
Time of harvest:
Late September
Total yearly production (in bottles):
12,000 bottles her year
Tasting notes:
Brilliant ruby red in color, with purple reflections in its youth; intense, ample bouquet of fresh fruit (notably cherries, plums, blackberries and redcurrant); flavorful palate with zesty acidity, firm, smooth tannins, excellent structure and persistence, balance and food-friendly appeal.
Serving temperature:
Best served at 16-18 °C (60.8-64.4 °F).
Food pairings:
A wonderful accompaniment to pasta with meat sauce, poultry, mushrooms or truffles, risottos, pork or veal with sauce and semi-aged cheese.
Aging potential:
12 years
Alcohol:
Alcohol cont. 13.5%
Winemaker:
Andrea Costanti and Vittorio Fiore
