About this wine
Vineyard and terroir
The regular Rosso di Montalcino is sourced from selected areas of the estate vineyards. In 2022 the fruit came from the central parcel and part of the lower parcel of Pian Bassolino, a vineyard divided into three parcels. These sections lie at 320–350 m, and the vines were 24 years old at harvest.
The soils combine strongly calcareous clay, friable marl, grey-blue Pliocene clay and flysch. In the southeastern vineyards, calcareous marl is locally mixed with volcanic material linked to Monte Amiata. The clay fraction at Pian Bassolino contributes to the wine's fresh, fruit-led aromatic character.
Grapes
100% Sangiovese, trained as spur-pruned cordon on a vertical trellis.
Vinification
Bunches were inspected in the vineyard during the days before harvest, and unripe or mould-affected material was removed. The fruit was hand-harvested on 6 September 2022 and reached the cellar about one hour later. Destemming incorporated mechanical selection by berry size and the removal of insects, dried berries and undersized green fruit. Four people then performed a manual inspection on a sorting table, followed by optical selection for colour intensity and ripeness.
Only healthy, intact and fully ripe berries entered the oak fermentation vats. No SO₂ was added to the must before fermentation. Native vineyard yeasts initiated fermentation after two days; the temperature peaked at 31°C after six days. Alcoholic fermentation lasted 11 days, followed by another 10 days of maceration. Malolactic fermentation began immediately after alcoholic fermentation. No cultured yeasts, bacteria, enzymes or other processing additives were used during transformation.
Ageing
The wine matured for 30 months in two oak casks of 25 hl and 10 hl. It was bottled on 13 June 2025.
Technical data
The 2022 yield was 30 q/ha, equivalent to 21.3 hl/ha. Alcohol was 13.31% vol, residual sugar was below 1.0 g/L, total acidity was 6.96 g/L and pH was 3.63. Free and total SO₂ were 8 and 25 mg/L respectively, and volatile acidity was 0.78. Production amounted to 5,332 bottles of 750 ml. Release was scheduled for March 2026. The wine carries ICEA organic and AGRIBIO biodynamic certification.
Tasting profile
Fruit and freshness lead the initial impression. With evolution, the aromatic profile gains depth and changes continually, with aromas combining in different patterns over time.
Vintage notes
A dry winter was followed by intermittent rain through March, supporting regular budding. A prolonged dry period then brought the first signs of water stress, particularly among young vines, which were irrigated. Heavy August rainfall, sometimes accompanied by hail, abruptly changed conditions and increased Botrytis and Aspergillus pressure. The Tramontana wind restored healthier conditions late in the month. Warm days and cool nights subsequently favoured ripening, but the Pian Bassolino fruit was harvested earlier than usual on 6 September.