About this wine
Vineyard and terroir
The grapes come from vineyards at around 300 m above sea level. The soils are medium-textured with a noticeable presence of stones.
Vinification
The grapes are harvested by hand from 20 September to 10 October, once ripe. After destemming, they are crushed and fermented on the skins for around 20 days. Following the main fermentation, the wine is kept in temperature-controlled steel vats to complete malolactic fermentation, which gives it a softer, more balanced character.
Ageing
The wine is aged for up to 9 months, mainly in large Slavonian oak casks and partly in fine French barriques, which add depth, complexity and subtle notes of wood spice. It then rests in bottle for up to another 4 months before release.
Tasting profile
Full-bodied, with deep flavour, ripe fruit notes and a balanced character. It shows depth and finesse, with a generous structure and balanced elegance even in its youth. Subtle wood spice comes from the oak.
Label / history
The label shows a young woman dancing to the gentle sound of her admirer's violin, symbolising lightness, elegance and lively passion. Rosso di Montalcino was long seen as the "younger brother" of Brunello.
