Rosso di Montalcino

Rosso di Montalcinodoc

PRODUCTION AREA: Southeast side of Castelnuovo dell’Abate, Montalcino (SI)

VINIFICATION: The grapes are harvested by hand-picking selecting them for quality and exposition; fermentation and maceration take place in stainless steel tanks for 10-12 days at controlled temperature (24°-26° C) with daily pumping over and délestage; following the racking, wine is transferred into stainless steel tanks where it will remain for about 10 months followed by some months in bottle

TASTING NOTES:

Full body, balanced and slightly tannic, good persistence. To serve at 18° C in medium sized glasses. Excellent with pasta dishes served with red meat sauces and second courses of red meats and grilled or roasted white meat and poultry

Maturing capacity in bottle:

5 years

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Awards

2005

  • WINE SPECTATOR
    85 pt.
  • WINE SPECTATOR
    85 pt.
  • THE WINE ADVOCATE
    90 pt.
  • IWC
    89 pt.

2006

  • WINE SPECTATOR
    86 pt.
  • WINE ENTHUSIAST
    89 pt.
  • THE WINE ADVOCATE
    86 pt.

2007

  • WINE SPECTATOR
    85 pt.
  • WINE SPECTATOR
    84 pt.
  • THE WINE ADVOCATE
    88 pt.

2008

  • WINE ENTHUSIAST
    89 pt.

2009

  • THE WINE ADVOCATE
    88 pt.

2010

  • GAMBERO ROSSO
    1 BICCHIERE
  • IWC
    90 pt.