ROSSO DI MONTALCINO

A smooth wine, but with significant structure and tannins, and persistent hints of fresh but well-ripened fruit. It come from the firms same vi . neyards used to produce the Brunello.

Soil composition: Mixed argillaceous, rich in skeletal material

Average altitude of the vineyards: 250 meters above sea level

Grapes: Large Sangiovese grapes called a Brunello in Montalcino with the denomination cascade.

Method of growing: Balanced, bilateral cord

Grapes-harvesting: Manual choice of grapes in perforated cases delicately unloaded directly into the hopper of the stemmer.

Winemaking: Intense extraction with frequent pumping over of the must during the initial stages of fermentation followed by medium quiescent steeping on the dregs of the pressed grapes. Careful control of the temperature to a maximum of 20 °C, then to decrease freely until rackimg time

Aging: In new Slavonic oak barrels, refined in bottle for a minimum of four moths in an air-conditioned room. Degree of alcohol 13,5 % vol.

Organolectic characteristics: Red, intense ruby color With violet nuances, limpid. Full persistent fragrances, fruity hints well blended with woody scents. Significant structure and tannins, smooth with persistent hints of fresh but well-ripened fruit

Method of serving: Uncork at least 4 hours before pouring to serve at a 19 °C in goblets created for Rosso di Montalcino wine

Gastronomical combinations: Ideal with red meats, roasts, game and aged cheeses.

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