Terroir: a complex composition of sandy loam with a high content of rock material, marl, interspersed with clay. Parts of the soil show ferrous red earth, known as Terra Rossa
Age of the vines: 15 years old.
Vinification: grapes are handpicked and put into small crates. The Rosso di Montalcino is in no way treated inferior to its greater sibling, the Brunello, and is fermented with indigenous yeast only. They might add some of the salasso or bleeding of the tanks of the Brunello to the Rosso, but only in years when they feel it will add to the quality. Although the wine is the first to be fermented, and stays less long on the skins than the Brunello, around 30 days compared to Brunello’s 45 and more, the malolactic fermentation takes place at the same time as that of the Brunello, at the end of November. They do not tend to keep the Rosso on the fine lees for extended periods, but rack it off once the malolactic fermentation has been completed. The wine is then aged for three months in barriques followed by nine months in 35hl Slavonia oak vats. Its life expectancy, however, is quite impressive for a Rosso di Montalcino, as it will easily age for 6 to 10 years, gaining in complexity and depth. Produced with certified organic grapes (ICEA) only.
|Rosso Di Montalcino||Login||Bottle (75cl)||2015|