Rosso di Montalcino
Sangiovese 100%
Production: 10,000 bottles
Characteristics of the vineyards
Variety: 100% Sangiovese
Harvest period: last week of September
Soil structure: soil mixed with clay, sand and marl
Vineyard altitude: 300 meters above sea level
Training system: Spurred cordon and Guyot (Tuscan inverted)
Plant density: 6000 vines / ha
VINIFICATION AND AGING
The grapes dedicated to Rosso di Montalcino are generally the first to be harvested, the production is about 70 ql per hectare, after destemming, fermentation follows, alcoholic and malolactic in barrels in steel all equipped with a temperature control system. Rosso di Montalcino de La Serena is characterized by an aging in wood for about 12 months. Before marketing, we do not miss a refinement in the bottle, useful and necessary to bring it to the right maturation, which sees it coming out two years after the harvest. This red has uncommon complexity characteristics for a wine with such a short production process.
Organoleptic characteristics
A wine with great potential that presents characteristics very similar to a Brunello, simplified and decidedly younger. Ruby red color, with brilliant and luminous tones. Bouquet rich in hints of fruit and flowers. Intense on the palate, balsamic, tannic as much as needed and with a vibrant acidity that makes it extremely balanced.
Food matches
Try it with pasta, pizza, aged and semi-aged cheeses. Given its production process, this Red is able to withstand short and surprising aging, which highlights its complexity and which makes it pleasant in combination with dishes characterized by a greater structure. Average alcohol content 14% vol. Average total acidity: 5.7 gr / l. Average dry extract: 33. Serving temperature 15 ° – 18 ° C.