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:


Fermentation temperature:

16-18 °C (60.8-64.4 °F)

Length of maceration:

14 days

Malolactic fermentation:


Aging containers:

Tonneaux; barrels

Container size:

900 L

Type of oak:

Allier and Slavonian

Bottling period:


Aging before bottling:

12 months

Aging in bottle:

12 months


Natural Cork



Vineyard location:

Montalcino, Tuscany

Soil composition:


Vine training:

Spurred Cordon


313 and 440 meters (1,020-1,445 feet) above sea level

Vine density:

4,400 vines per acre



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 cont. 13.5%


Andrea Costanti and Vittorio Fiore