Questo vino
Vineyard and terroir
The vines grow on the slopes of Montalcino, in clay-limestone soils typical of the region, which give the wine its structure and minerality.
Vinification
Grapes are harvested by hand in the last weeks of September and early October, selecting only fully ripe bunches. The winemaking is a modern take on traditional methods. Cold maceration precedes fermentation, to preserve the freshness and subtlety of the aromas. Extraction is active, with regular pump-overs and automatic cap submersion. Skin maceration lasts up to 40 days at a stable temperature.
Ageing
The wine matures for 14 months in large Slavonian oak barrels.
Tasting profile
Expressive, with juicy fruit notes and refined oak nuances. The structure is marked and mineral, with a rich texture and a vivid fruit profile. Fresh and energetic.
Serving and pairing
Suited to Italian dishes; the text does not name specific ones.
Label / history
Rosso di Montalcino is often called the "younger brother" of Brunello. The text presents Lambardi's version as having its own character.
