Description
Rosso di Montalcino fully expresses its aromatic and gustatory characteristics.
The grapes are gently pressed in stainless steel at a controlled temperature of 25/28 °C before fermentation. Maceration on the skins lasts between 15 and 181 days. The wine ages for 6-7 months in large Slavonian oak barrels, with regular decanting and then a few months in bottle before marketing.
The wine shows good depth and intensity. Very intense aromas, oozed out by a reductive refinement that brings out the notes of tobacco and lavender. Soft and rich entry, with very good structure, big and long with a very persistent finish, the perfect Sangiovese.
On the palate, Rosso di Montalcino DOC expresses a balanced input of wood, with the aim of highlighting the varietal aromas of the grape. The wine’s high structure makes it a suitable companion for the best red meat-based dishes, aromatic and tasty.
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