Rosso di Montalcino

Denominazione di origine controllata

Ideal for everyday drinking, our Rosso di Montalcino stands out with its fresh, juicy style. It has good structure, making it capable of short-to-medium term aging.

Food pairings

It goes well with canapés, ribollita, pasta dishes with tomato or meat sauces, meats in general, and mature cheeses. Excellent also with pizza and spicy dishes.

Technical characteristics

Grape variety: Sangiovese
Production zone:Montalcino,Loc. Castelnuovo dell’Abate.
Color: Deep ruby red.
Bouquet: Intense, with notes of small red fruits like cherries.
Flavor: Dry, rich, a little tannic, and with good acidity.
Harvest: Carried out by hand, from mid-September onwards.
Production: 25,000 – 35,000 bottles per year.

Serving temperature: 16-18° C

Vinification and maturation
Temperature-controlled vinification in stainless steel and fermentation with indigenous yeasts; 2 weeks’ maceration.

Maturation in large (60hl) Slavonian oak casks for three-quarters of the wine, and for the rest in 500 lt. French oak tonneaux, used once previously.

Finally, the wine clears naturally by settling in stainless steel and is then left to rest for a minimum of six months in bottle before release onto the market.
Awards and Scores
Vinous :
91 Points
James Suckling :
92 Points