Rosso di Montalcino D.O.C.
Grape Varietals: Sangiovese grosso 100%
Vineyards: located in the hilly area of Montalcino
Average age of the vines: 25 years
Soil: marl and sandy formations
Harvest Period: second half of september, early october
Vinification: soft press of the grapes with fermentation and maceration for a minimum of 15 days at a maximum of 30 °C. 9 months fining in barriques and Tonneaux
Alcohol Content: 13% by vol.
Residual Sugar: 2 grams per liter
Color: bright limpid red
Aroma: the nose is intense and persistent with red fruit notes
Palate: rich texture with a medium body and bright acidity, precise, with a pretty finish
Food Suggestions: roast meat dishes and aged cheeses, especially Pecorino or Parmesan grana-style cheeses
Serving Temperature: 17 °C / 63 °F