Rosso Di Montalcino

Area of production: Small, hilly area in the comune of Montalcino. The grape growers belong to the Cantina di Montalcino, near Siena.
Grapes: Sangiovese 100%

Vinification: Maceration on the skins takes place during fermentation and lasts approximately 10 days, together with frequent, gentle pumping over. Temperature control (30-32°C) during fermentation encourages good colour, the structure characteristic of Sangiovese and supple tannins.
Ageing: The wine remains in slovenian oak casks for at least 7-8 months before bottling.

Clear, purple-red in colour, with good depth and "legs" indicating the certain structure. Intensely perfumed on the nose, with aromas of fresh fruit such as cherries, blackberries and blackcurrants, with a spicy finish. In the mouth, the wine is full bodied, with good depth and richness, attractive fruit and well balanced acidity.