Rosso di Montalcino D.O.C.
Grape Varietals: 100% Sangiovese Grosso.
Vineyards: high part of the hill of Montalcino.
Average age of the vines: 20 years.
Soil: sandy with rich presence of marls.
Harvest Period: first half of September.
Vinification: soft pressing of the grapes with cryo-maceration on the skins, followed by fermentation for about 15 days at rising temperatures. Followed by aging for about 9 months in barrels and tonneaux.
Alcohol Content: 14% by vol.
Residual Sugar: 2 grams per liter.
Color: deep ruby red with slightly purple hues.
Aroma: rich and persistent nose, with notes of small red fruits and underbrush. Balsamic nuances complete it.
Palate: good structure, soft tannins that balance a savoury acidity.
Food Suggestions: cured meats, red meats, roasted and braised meats, medium - long aged cheeses.
Serving Temperature: 16-18 °C / 61-64 °F.
Cured meats, red meats, roasted and braised meats, medium - long aged cheeses.
16-18 °C / 61-64 °F.