VINIFICATION AND REFINEMENT
The grapes are hand-picked in late summer when they are perfectly ripe, beginning as early as the end of September and continuing through to the half of October. After de-stemming, the grapes are pressed in compressed air vats. After this, the must obtained begins to ferment. Fermentation and maceration on the skins, takes place in stainless steel vats for 15 days.
It is brilliant and limpid to the eye, with a ruby red colour; its perfume is intense and persistent with marked notes of wild red berries. In the
mouth the wine appears well-structured, smooth along with a notable aromatic persistence. Rosso di Montalcino is an elegant wine ,full bodied wine and especially appealing.
An ideal accompaniment for tasty dishes, spicy roasts, game and medium aged cheeses.