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Rosso di Montalcino Featured

Rosso di Montalcino 

CHARACTERISTICS OF THE PRODUCTION

 

Name: Red wine of Montalcino
Classification: DOC
Type of wine: red
Vine: Sangiovese
Location of the cultivated areas: Montalcino – Loc.Villa S.Restituta
Disposition: South – South/West
Altitude: from 400 to 480 m above sea level
Typology of the cultivated soil: composed mainly of the elements of silicates and limestone with the presence of minerals. It has a rude structure and is characterized by the presence of rocks (stony soil).
Form of cultivation: spurred cord
Density of planting: around 4500 stems/hectare
Year of planting: the age of vineyards from 6 to 30 years
Production per hectare: 70 quintal/hectare
Period of grape harvesting: the end of September – the beginning of October
Method of harvesting: manual
Wine-making: natural fermentation at a controlled temperature (max 24/26°C). Maceration in stainless steel bowls for about 20 days with daily mixing. 
Seasoning: 8/10 months in oak barrels
Period of bottling: January
Refining in bottles: min 2 months
Type of bottles: classic Bordeaux 
Alcohol content: 13
The best temperature for serving: 18/20 C.

 

ORGANOLEPTIC CHARACTERISTICS

 

Colour: ruby red 
Aroma: complex intensive and elegant bouquet with scent of undergrowth and predominance of violet and musk.
Taste: the taste is strong, hot, dry but not much, pleasantly tanninic, lively, harmonious and lingering.

 

GASTRONOMICAL COMPLEMENTS

 

A perfect complement to red game meat, roasted or barbecued, and to the well-seasoned first course in accordance with italian tradition. It's a perfect complement to cheeses with a strong taste (pecorino, parmigiano reggiano, cheeses of alpine meadows etc).

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References

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