Rosso di Montalcino

Rosso di Montalcino

  • Fermentation: Ferment in contact with the skins in temperature controlled stainless steel tanks for two weeks.
  • Aging: In 2500/3000 liters slavonian oak barrels for 12 months. Minimum 6 months in the bottle before release.
  • Characteristic: Deep ruby red colour. Intense, elegant and fruity
aroma. Dry, warm, soft, refreshing, moderately tannic, intense.
  • Serving suggestion: White and red meats, pasta, cold cuts, cheeses.
  • Serving temperature: 18°
  • Average alcohol content: 14%
  • Produced bottle: 10,000
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