Rosso di Montalcino

Vineyard and terroir

The vineyards stand at 300 metres above sea level on soils combining clay, sand and marl. Planting density is 6,000 vines per hectare, with spurred-cordon and Guyot training in the Tuscan inverted form. Production is approximately 70 quintals per hectare.

Grapes

100% Sangiovese.

Vinification

The fruit destined for Rosso di Montalcino is generally the first to be gathered, with harvest taking place in the last week of September. After destemming, alcoholic and malolactic fermentations are carried out in temperature-controlled stainless-steel tanks.

Ageing

The wine ages in wood for approximately 12 months and is subsequently refined in bottle. It is released two years after the harvest, once it has reached the intended maturity.

Technical data

Average alcohol is 14% vol., average total acidity is 5.7 g/L, and average dry extract is 33. Production is approximately 10,000 bottles.

Tasting profile

Brilliant, luminous ruby red. The bouquet is rich in fruit and floral aromas. The palate is intense and balsamic, with measured tannins and vibrant acidity creating a balanced profile. Its character resembles a younger, more direct expression of Brunello while retaining notable complexity for its comparatively short production cycle.

Serving and pairing

Serve at 15–18 °C. Pair with pasta, pizza, aged cheeses or semi-aged cheeses. Short additional ageing can reveal greater complexity and make the wine suitable for dishes with more substantial structure.