ROSSO DI MONTALCINO
Controlled Designation of Origin
This wine is sometimes called "Brunello's younger brother" but Rosso di Montalcino has undeniably made its own way into the spotlight in recent years establishing its own special identity.
Features of the land:
Sandy, clay soil with stones
3,500 plants per hectare in the old vineyards, 5000 in the new ones.
cordon-trained and spur-pruned.
100% Brunello di Montalcino (Sangiovese population)
Light pressing, fermentation in stainless steel at a controlled temperature of 26-27°C; maceration for 15-20 days.
8-10 months partly in barriques and partly in barrels, then 4 months in bottles.
At least 10 years, continually improving in balance and becoming more enjoyable.
Accompaniments with food:
Easier going than Brunello, thanks to less time spent ageing in wood, this wine can be served with a wide range of foods: from strong first courses to main courses with red or white - but strongly flavoured - meat. Like all medium-structure reds it is also perfect with cured meats and mature cheeses.