Rosso di Montalcino

Vinified with maceration of the skins for about 10 days, with frequent and delicate pumping-over. Fermentation takes place at a controlled temperature of 28 °-30 ° C. Aging in Slavonian oak barrels for 7-8 months.




Sangiovese 100%.

Production area

The hilly areas of the municipality of Vinci and Cerreto Guidi.

The color is deep purple-red, it is clear with good legs.

The nose is very fine and enveloping with a clear hint of cherry and red fruits that leave space for a spicy finish.

In the mouth it is intense with a long persistence, good balance between the various components.

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