Rosso di Montalcino D.O.C.
Type of wine: red wine.
Grape Variety: Sangiovese 100%.
Vignard production system: spurred cordon
Alcoholic fermentation: 15 days on the skins
Ageing: 6/12 month.
Barries: oak from Slavonia 5 a 10 hl.
Organolectic test: Sangiovese in the period of refine in oak barrel becomes a wine of intense ruby color with purples shade, dry, warm and bright, lightly tannic, aromatic lenght with agreeable structure. The cool scents of the fruit blend themselves with frangrance that derives from the barrel refinement, vanilla and note of toasted almond.
Combinations: this wine goes especially well for every day consuption with elegance and simplicity. It’s really ideal with the most of gravy for important first course, charcoal grilled meat and fresh cheese such as Tuscan sheep cheese (pecorino etc.). We advice you to open the bottle several hours before serving and to drink at a temperature between 18 and 20 degrees C.