The grapes are destemmed and pressed, then the fermentation process takes place. Contact between the grape skins and must lasts for about 20 days. The wine is then stored in tanks in temperature controlled rooms to support the malolactic fermentation.
The wine ages for about 9 months, a part in Slovenian oak barrels and a part in French oak barrels.
Rosso di Montalcino
Long-considered to be the little brother of Brunello, Rosso di Montalcino is in fact a wine of great distinction and depth where the distinguishing fruity black cherry and wild berries unite with light sensations of vanilla and spice. First courses with meat sauces, grilled dishes, roasts and medium-aged cheeses bring out the best in its deep and balanced flavor.Tech Sheet