Vine varieties: Sangiovese 100%
Winemaking: the vineyards are managed organically and biodynamically. All the bunches are checked in the vineyard before the harvest and directly when in doubt
eliminated. During the acceptance of the grapes and before being placed in the cellar, the grapes destined for Rosso di Montalcino are checked and selected in the same way as those destined for
to Brunello. The destemmer already makes an initial mechanical selection, eliminating insects and dry grains. A second check is carried out manually at the sorting table, before all the grapes pass through an optical selector for the final selection. Thanks to this, only healthy and ripe grapes reach the vat for winemaking. Spontaneous fermentation started within a day and reached a maximum temperature of 30°C after 8 days. This year the fermentation lasted a total of 18 days. The must then remained on the skins for maceration for another 15 days. The malolactic fermentation took place immediately after the alcoholic one. After more than 4 weeks we carried out the racking and the young wine was then aged in a 50 hl oak barrel for 32 months. During the wine transformation phase, no yeasts or bacteria, enzymes or technological additives are added.
Tasting notes of a pale and bright ruby red colour, on the nose it expresses floral aromas of rose and violet and hints of red fruit, with light spicy notes. In the mouth it is fresh and tasty, with a beautiful structure, lively tannins and a long persistence.
Pairing: excellent with structured dishes such as pappardelle with wild boar or braised meat.
Format: 750 ml