Wine: Rosso di Montalcino
Variety composition: 100% Sangiovese – Brunello biotype.
Alcoholic strength: 14%.
Classification: D.O.C. (Designation of origin).
Vine training system: Spurred cordon.
Average age of the vines: 15 years
Crop care: traditional.
Method of harvesting: manual grapes and selection of bunches and berries on sorting tables.
Vinification: destemming of the bunches and soft pressing of the grapes. Pre-fermentation cryo maceration. Fermentation temperature control. Maceration on the skins for about 15 days.
Refinement and maturation: from 10 to 12 months in oak barrels of various capacities with 2 rackings a year.
Bottling: by gravity with compensation in a nitrogen atmosphere.
Stop in the bottle: at least 2 months before being placed on the market, in controlled temperature and humidity environments.
Average annual production: 25,000 bottles.
Longevity: over 20 years.
Serving temperature: 16°-18° C.
Clear, ruby red in color with purple reflections.
On the olfactory examination the sample opens with floral notes reminiscent of peony, violet and red rose, followed by fruity hints of cherry, durone, raspberry and blackberry. The finish is spicy with elegant notes of vanilla and peppercorns.
Freshness prevails on the palate, combined with a moderate tannic texture, with an aftertaste of rhubarb. It is recommended in combination with roast pigeon.
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