The Rosso di Montalcino is aged for 9 months in wood before bottling. Once again it is a floral, fruity and happy wine and can bridge the gap in complexity; good as a wine with snacks, yet able to take the solemnity of a heavier meal.
300 - 450 m
spontaneous, on indegenous yeasts, in tronic oak vats and stainless steel
3 days at 12°C pre-fermentation, 21 days post-fermentation
6 months in wood, followed by 6 months in stainless steel.