Rosso di Montalcino DOC

TECHNICAL INFO

Climate:  Warm Mediterranean

Altitude:  360m / 500m

Soils:  Calcareous clay, easy weathering marls, blue-grey limes from the Pliocene and Flysch soils + some volcanic content

Varietal/Blend:  100% Sangiovese Grosso

Fermentation:  All grapes are carefully checked & selected in the vineyard days before harvest. Immediately after harvest the grapes were destemmed and any insects or dry berries were removed. Another careful manual selection of berries is undertaken on the triage table, ensuring only healthy and ripe berries end up in the vinification vat. Spontaneous fermentation started within a day, reaching a maximum temperature of 30°C after 8 days. In 2019 the fermentation took 18 days to completion. The wine then macerated on its skins a further 15 days post-fermentation. As always no artificial yeast or other enzymatic or technological additives were used during the whole winemaking process.

Ageing:  After racking, the young wine matured in 50 hl and 25 hl oak barrels for over two and a half years (32 months total).

Vineyard & Vine Age:  Biodynamic. Hand farmed & harvested. 2019: harvested on 27th September and 4th October 2019 with an Average yield 36.54 quintals/ha (25.5 hl/ha). The vines are a mix of Guyot and one-armed cordon training, depending on the soil type.

"In 2019, the Rosso di Montalcino was produced of grapes sourced from our vineyards Pian dell'Orino and Pian Bassolino (middle part of the vineyard, mainly continental conglomerate
deposits), and therefore expresses the diversity of our soils. Calcareous clay, easy weathering marls, blue-grey limes from the Pliocene and Flysch soils are the most important sedimentary soils. Their origins differ and date back to the geologic era of the Cretaceous – Tertiary boundary. The vines situated to the south-east are exposed to soils also containing volcanic elements resulting from the eruptions of the nearby Monte Amiata. Thanks to a considerable content of clay in the soil, the grapes develop heightened fresh and fruity aromas."

The vines were an average of 21 years of age at the time of harvest.

ABV:  14.5%

Produced Cases:  6564 bottles

CSPC:  100080

TECHNICAL INFO

Country:  Italy

Region:  Montalcino, Tuscany

Appellation:  Rosso di Montalcino DOC

Climate:  Warm Mediterranean

Altitude:  360m / 500m

Soils:  Calcareous clay, easy weathering marls, blue-grey limes from the Pliocene and Flysch soils + some volcanic content

Varietal/Blend:  100% Sangiovese Grosso

Fermentation:  All grapes are carefully checked & selected in the vineyard days before harvest. Immediately after harvest the grapes were destemmed and any insects or dry berries were removed. Another careful manual selection of berries is undertaken on the triage table, ensuring only healthy and ripe berries end up in the vinification vat. Spontaneous fermentation started within a day, reaching a maximum temperature of 30°C after 8 days. In 2019 the fermentation took 18 days to completion. The wine then macerated on its skins a further 15 days post-fermentation. As always no artificial yeast or other enzymatic or technological additives were used during the whole winemaking process.

Ageing:  After racking, the young wine matured in 50 hl and 25 hl oak barrels for over two and a half years (32 months total).

Vineyard & Vine Age:  Biodynamic. Hand farmed & harvested. 2019: harvested on 27th September and 4th October 2019 with an Average yield 36.54 quintals/ha (25.5 hl/ha). The vines are a mix of Guyot and one-armed cordon training, depending on the soil type.

"In 2019, the Rosso di Montalcino was produced of grapes sourced from our vineyards Pian dell'Orino and Pian Bassolino (middle part of the vineyard, mainly continental conglomerate
deposits), and therefore expresses the diversity of our soils. Calcareous clay, easy weathering marls, blue-grey limes from the Pliocene and Flysch soils are the most important sedimentary soils. Their origins differ and date back to the geologic era of the Cretaceous – Tertiary boundary. The vines situated to the south-east are exposed to soils also containing volcanic elements resulting from the eruptions of the nearby Monte Amiata. Thanks to a considerable content of clay in the soil, the grapes develop heightened fresh and fruity aromas."

The vines were an average of 21 years of age at the time of harvest.

ABV:  14.5%

Produced Cases:  6564 bottles

CSPC:  100080