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​​​​​Rosso di Montalcino

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

Scheda Tecnica

Wine Type

Red Wine

Classification

DOC

Production Area

Castelnuovo dell’Abate, Montalcino (SI)

Grapes

Sangiovese

Harvest time

End of September

Vinification

the grapes are harvested by hand-picking selecting them for quality and exposition; fermentation and maceration take place in stainless steel tanks 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 complete its ageing