Wine: Rosso di Montalcino
Variety composition: 100% Sangiovese.
Denomination: D.O.C ..
Alcoholic strength: 14% 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 horizontally at a temperature of about 15 ° C in the dark, without noise and odors.
First year of production: 1978.
Clear, ruby red in color with purple reflections, with a good consistency.
On the olfactory examination the sample shows a wide range of perfumes: floral notes of violets and orchids; fruity hints of raspberry and cherry; spicy notes of vanilla, cinnamon and white pepper; hints of tomato leaves and undergrowth.
The sip is fairly balanced between its parts, its freshness and a well-smoothed albeit important tannin are highlighted. The scents highlighted with the olfactory examination are confirmed and a note of sweet spices remains with a fairly persistent finish.
It is recommended in combination with a fillet of green pepper.
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