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Rosso di Montalcino

Vintage: 2011
Soil: Clayey Soil
Trellising system: Espalier with spur pruned
Yield (hl/ha) :50
Produced bottles: 19.900
Date of harvest ;12.-15.10.11
Fermentation tanks:Stainless steel tanks, wood fermentation vessel with pusher system
16-18 days
Pomace-Maceration and time:
Temp. of fermentation: maximal 29° Celsius
Mode of extraction :Pumping over, déléstageund punch down
Type of yeast :Spontaneous fermentations with natural yeast
Ageing:100% wood development for 16 months, mainly large barrels.
Malolactic-fermentation: Yes
Fining: No
Filtration: Yes
Date of bottling :12.04.2013

Grape varieties

Sangiovese Grosso

Produced by

......In the nose and the mouth

A pleasing aroma of cherry, amarene and herbs, fresh and fruity notes, intensive nose.




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