Wine-making with maceration on the skins for about 10 days. A medium-intensity maceration is performed to achieve a suitable balance between structure and aromas. Gentle pumping over and fermentation at
temperatures of 28-30°C are performed.
Rosso di Montalcino DOC
The hilly areas of the town of Montalcino (Siena).
It appears intense, very thick red crimson in colour, with tight legs.
Intense fruity notes on the nose.
Full-bodied and rich on the palate with a long and lingering finish. A well-balanced wine, ideal for immediate consumption, although it lends itself to ageing.