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