ROSSO di Montalcino
Denominazione di Origine Controllata
The Rosso di Montalcino is produced only
with Sangiovese Grosso grapes hand-picked into small boxes and
gently pressed.
The must undergoes a pre-fermentation at low temperatures in
steel fermenters, and the same care and know how used in the
Brunello production are applied during the temperature
controlled fermentation.
Frequent pump-overs, punch-dows and delestages allow the best
extraction from the skins to obtain a wine worthy to age.
After the maceration and complete alcoholic and malolactic
fermentations, the wine is transferred to the ageing cellar.
It stays in wood where it evolves and gains complexity and
roundness, the wine is bottled after a static settling phase
in concrete vats.
The Rosso di Montalcino is produced
with grapes coming from the youngest vineyard.
Its color is dark ruby red. The aromas are fresh and
fruity, with some inklings of tertiary scents. A firm
structure, that shows already great roundness, supports
the considerably high alcohol content in perfect
equilibrium
It goes well with dishes of medium structure, such as pasta with meat sauce, poultry, mushrooms or truffles, risottos and main courses of pork.