Rosso di Montalcino D.O.C. is put in new 50 hectolitre barrels in medium toasted oak from Slavonia for eight months.
Its vinification is made with middle-long soaking on the marcs with frequent repassings in the early stages of the fermentation.
The maximum temperature reaches 29 degrees centigrade and falls freely as long as racking. It is a vintage wine, limpid intense ruby with clove and liquorice aroma.
Its flavour is dry, savoury and winy.
Its serving temperature is 19 degrees centigrade.
AREA OF THE FIRM
A 48 - hectare property, 8,5 hectares of which are planted with vine.
SOIL COMPOSITION
Tuffaceous-clay loam skeletal.
AVERAG HEIGHT OF THE VINES
250 metres above sea level.
VINESTOCK DENSITY PER HECTARE
3.300.
OUTPUT PER HECTARE
60 - 70 quintals.
VINE - GROWING
Bilateral balanced row.
GRAPE BLEND
Sangiovese referred to as “Grosso” known in Montalcino as “Brunello”.
GRAPE HARVEST
Manual choice of the grapes, put gently and straight into the hopper of the stalk-remover.
VINIFICATION
Intense extraction with frequent repassings of must over the grape dregs in the early stages of the fermentation, followed by middle-long soaking quiescent on the marcs. Accurate control of the temperature which reaches 29 degrees centrigrade at the most.
BARREL AGING
A stay of at least 8 months in new oak casks.
BOTTLE FINING
At least a 6 months’ period in the bottle.
ALCOHOL CONTENT : 13.00 %
TOTAL ACIDITY : 5.70 %
NET DRY EXTRAET : 26.84 %
PH : 3.50 %
TOTAL POLYPHENOLS : 2.760.00 %
ORGANOLEPTIC ANALYSIS
Colour : limpid intense ruby with garnet
red nuances.
Aroma : pleasant, fruity, oaky, ethereal and complex.
Flavour : delicate and persuasive with a valuable
structure and tannin content.
Serving temperature : 19 degrees centigrade.
How to serve : in Brunello goblets.
