Wine: Rosso di Montalcino
Variety composition: 100% Sangiovese.
Denomination: D.O.C ..
Alcoholic strength: 14.5% vol.
Production area: grapes from our own vineyards on different slopes of the municipality of Montalcino.
Altitude: 400 – 500 m a.s.l.
Soil type: soil with a sandy loam texture, with clays and abundant marly skeleton.
Harvest: manual, the first week of October.
Climate: dry windy.
Vines per hectare: 4000/5000.
Yield: 70 quintals of grapes / hectare.
Training system: spurred cordon.
Production technique: alcoholic fermentation and maceration on the skins for about 20 days in steel vats at a controlled temperature (about 30°C).
Aging: 12 months in Slavonian oak barrels and French oak tonneaux.
Serving temperature: 18° C.
Storage: wine for good aging, keep the bottles lying down at a temperature of about 15° C in the dark, without noise and odors.
First year of production: 1978.
Limpid, lively ruby red color, not too intense with light garnet nuances, of good consistency.
Sample with a variegated bouquet, opening with hints of fragrant red flowers reminiscent of rose and magnolia flowers, followed by elegant notes of ripe fruit ranging from dark berry fruits such as black currant to more succulent fruits such as plums. Interesting spicy notes of allspice and cloves enrich the scent of scents, followed by toasted aromas reminiscent of oak wood and cigar box accompanied by a closure of aromatic herbs such as rosemary and sage. Balsamic nuances.
The taste-olfactory analysis suggests the important potential not yet expressed, which, with greater refinement, will give harmony. At the moment, the balance between the hard and soft parts is good. The persistence is noteworthy.
It is recommended in combination with polenta with stewed wild boar.
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