Rosso di Montalcino DOC
| Producer: |
Collemattoni |
| Wine: |
Rosso di Montalcino DOC |
| Grape Variety: |
100% Sangiovese |
| Production Zone: |
Sant’Angelo in Colle |
| Altitude: |
1,100 – 1,300 feet above sea level |
| Surface Area/Yield: |
2.4 acres, 3 tons/acre |
| Exposure: |
Southeast |
| Soil: |
Sandy Clay with Fossils and Marl |
| Vinification & Aging: |
Eemoval of grape stalks, soft pressing, fermentation in stainless steel casks atthe controlled temperature of 28-30°C; maceration on the skins for 18-25 days with extraction technique made with pumping over and plunging the cap decreasing along the process.
Method of aging: it ages for minimum period of 12 months in Slavonian oak barrels of 32 Hl. Then other 3-4
months in the bottle for refining.
Aging potential: 4-6 years according to vintage. |
| Production: |
1,500 cases |
| Alcohol: |
14% |
| Description: |
Colour: intense ruby red.
Bouquet: violet flowers, black cherry and wild black fruits.
Taste: warm, dry and with good balance. |
| Food Pairing: |
This wine expresses the typical fruity and flower aromas of a young wine made with Sangiovese. This Rosso di Montalcino can be served with salami, middle ripe cheeses, first courses (mushrooms soups, risotto and pasta dishes) and not very complex recipes with poultry or red meat. |
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