Rosso di Montalcino DOC
500 mt. s.l.m
Yeald per Hectare:
The Rosso di Montalcino is fermented in steel tanks at a controlled temperature for 15 – 25 days, with repeated follage to obtain all possible components from the skins.
Following fermentation and malolactic conversion, the Rosso di Montalcino is aged in small Slavonian and French oak casks for around 12 months.
Tasting and Pairing:
Deep ruby red in colour. Elegant and intense on the nose. In the mouth, elegant, sell structured, with plenty of fresh berries on the finish. Pairs well with pasta dishes served with a meat sauce, roast veal and pork and fresh or semi-matured cheeses.
Suggested serving temperature: