Questo vino
Vineyard and terroir
The wine comes from selected Sangiovese grapes drawn both from vineyards registered for Brunello di Montalcino and from vineyards registered for Rosso di Montalcino. The approximately 10 ha of source vineyards lie at Castelnuovo dell’Abate, south-east of Montalcino, at elevations of 150, 250 and 350 m a.s.l. They were planted in 1988, 1998 and 2000.
The medium-textured soils combine calcareous clay, sand and marl and contain abundant minerals and stony material. The vines are trained to spurred cordon and Guyot at densities ranging from 3,000 to 5,700 plants per hectare. Viticulture follows a sustainability-led approach intended to respect the soil, grape variety and conditions of each growing season.
Grapes
100% Sangiovese selected in Montalcino.
Vinification
Harvesting begins in late September and is carried out manually by the estate’s qualified team. Fruit is selected during picking following careful management of the vines throughout the growing season.
The grapes are transferred rapidly to the cellar, cooled with dry ice to protect them from oxidation and preserve their fruit character, then destemmed. Cool conditions are maintained for 7–8 days, allowing indigenous yeasts to develop. Alcoholic fermentation begins spontaneously at approximately 12°C, reaches a maximum of 27°C and continues for 25–30 days with frequent pump-overs. Sugar conversion occurs between 20 and 25°C. After the wine is separated from the skins, malolactic conversion takes place in stainless-steel vats.
Ageing
The wine matures for several months in Slavonian and French oak vessels of various sizes, followed by at least four months of bottle refinement.
Technical data
Rosso di Montalcino DOC. The 2024 release comprises 31,866 bottles of 750 ml and 400 magnums of 1,500 ml. Alcohol is 13.5% vol.; total acidity is 5.25 g/L; dry extract is 29.7 g/L; reducing sugars are below 1 g/L.
Vintage notes
The 2024 growing season alternated between weather patterns that slowed and accelerated vine growth, resulting in moderately lower yields. Winter was relatively mild, with frequent rainfall replenishing soil-water reserves. A cooler-than-average spring delayed shoot development, while below-average temperatures and frequent rain in May and June required timely vineyard work. Summer proceeded regularly, interrupted by isolated storms. Significant day-to-night temperature differences arrived in September, supporting aromatic development and phenolic ripening.
