TECHNICAL INFO

Varietal/Blend:  100% Sangiovese

ABV:  14.5%

Vineyard:  The vineyards are planted at a density of 4,500 vines per hectare and trained in a combination of spurred cordon and Guyot. Rooted in medium-textured soils with a pebbly structure, the sites offer good drainage, allowing Sangiovese to ripen evenly while retaining freshness and clarity. Harvest takes place at the end of September or in early October.

Cellar: The grapes are softly pressed, then fermented in temperature-controlled stainless steel tanks at 25–28 °C, with periodic pump-overs to gently extract colour, flavour, and tannins. Maceration on the skins lasts 15–18 days, shorter and more restrained than Brunello. Ageing follows in large Slavonian oak barrels for 12 months, before an additional 5–6 months of bottle ageing before release.

CSPC:  118116

Winemakers Note: 

What the Critics are saying: 

TECHNICAL INFO

Country:  Italy

Region:  Montalcino, Tuscany, Italy

Appellation:  Rosso di Montalcino DOC

Climate: 

Altitude: 

Soils: 

Varietal/Blend:  100% Sangiovese

Fermentation:  Spontaneous fermentation with native yeasts in old oak puncheons.

Ageing: 

Vineyard & Vine Age:  Bull Swamp and Manilla vineyards in Baw Baw Shire. The vines were planted in 1961 and and 1964 respectively.

ABV:  14.5%

Produced Cases:  50

CSPC:  118116