La Fornace – Rosso di Montalcino
| Producer: |
La Fornace |
| Wine: |
Rosso di Montalcino |
| Grape Variety: |
100% Sangiovese |
| Production Zone: |
Montalcino |
| Altitude: |
1,300 feet above sea level |
| Exposure: |
North East |
| Soil: |
Clay, Limestone and Sand. |
| Vinification & Aging: |
Fermented for 20-25 days in stainless steel tanks without natural yeast. Maceration and malolactic fermentation take place over a period of 21 days. The wine is racked into Slavonian oak casks where it ages for 12 months. |
| Production: |
550 cases |
| Alcohol: |
14.32% |
| Description: |
Dense red color with a bouquet of red cherry, olive, earth and leather, supple mouth feel with a medium body and balance on the palate. |
| Food Pairing: |
Red meats such as steaks or stews, it is also welcome with fresh cheese or very lightly seasoned |
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