The Rosso di Montalcino is produced only with Sangiovese Grosso grapes from our own Brunello vineyards.
The clusters are 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 14-16 days of maceration and complete alcoholic and malolactic fermentations, the wine is transferred to the ageing cellar. It stays for 10 months in max. 2 times used French barriques and big oak cask of 25 hl where it evolves and gains complexity and roundness.
The wine matures another 3 months in glass-lined cement vats prior to a static settling, the bottling and its release.
Dark ruby red to the eye. Impeccable fresh, fruity aromas are sustained by delicate tertiary notes, exemplary structure and roundness. These intrinsic characteristics remind of its “Elder Brother” and make it a truly impressive wine.