At our winery, every wine starts as Brunello di Montalcino
and It B treated accordingly; top quality grapes are
fermented at controlled temperature and longer period of
extraction (even more than 30 days) are allowed, resulting
in a more structured and expressive wino.
It is only after one year, when the wines that have been
sitting in oak of various renowned tonnelleries (Baron.
Grenier, Klaus Pauscha, Gamba, Taransaud) for 6 months,
are tasted and decisions are made.
The more austere and tannic wines will continue their path
towards Brunello, while the more succulent, vibrant and fruit
driven ones will be bottled as Rosso di Montaldno.
Wine type: DOC
Region: Montalcino. Tuskany, Italy.
Grapes: 100% Sangiovese
Winemaking: Hand-Harvested middle of September
Fermentation: the de-stemmed
and crushed grapes are
fermented in stainless steel
tanks. The alcoholic fermentation
at a controlled temperature is
followed by a maceration of
about 30 days. The wine was
then left mature in oak barrels for
about 6 months.
Aging: 36 months In large Slavonian oak barrate or botte, then bottle aged an additional 12 months in bottle
Tasting Notes:
Color ruby red. bright and clear
Nose, perfume fragrant nose with
predominant aromas of ripe red
fruit, especially cherry. In which
blend harmoniously pleasant
spicy notes.
Taste: the taste Is elegant soft
and well balanced with a lively
vein of freshness to balance the
set. Good persistence.
Food Pairing:
Serve with moat dishes from
blunt taste and decided to
medium structure as pasta with
meat sauce, pcxitry. composite
risottos.
Alcohol:
14%
