Grape varieties: 100% Sangiovese Grosso
The fermentation happens in natural manner without addition of yeasts, temperature checked not superior to the 26°- 28°C.
Maceration last 15-18 days in tanks of cement vitrified in order to extracts tannins and color.
Aged 6 months in Slavonian oak barrels and 2 months in bottle.
The "Rosso", younger brother of the famous "Brunello di Montalcino", is a wine with a great personality, drinkable from the first day of the release but can be also aged up to 8 years.
Deep, red ruby color, harmonious and elegant, at the nose is intense and pleasant, with scents of red fresh fruit and sweet spices.
It's wonderful with Tagliatelle with meat ragu', mushrooms, grilled meat and roasted birds.
James Suckling 90/100