Grapes
100% Sangiovese Grosso

Altitude of the vineyards
Our vineyard is divided into three plots of different planting ages ranging from the oldest of approximately 25 years to the two most recent of 15 and 10 years. The vineyards are located at an altitude of approximately 420/440 meters above sea level, they are exposed south/east compared to the Montalcino hill and are well ventilated and with an excellent microclimate. The soil is galestrous and, together with the altitude, makes the wines soft and well balanced in acidity.

Production per hectare
The production of grapes per hectare of our vineyard is between 25 and 40 quintals per hectare with often notable differences from year to year due to the climatic trend and the thinning of the bunches. Production per year varies from 8000 to 13000 bottles in the years in which Rosso di Montalcino is produced.

Techniques
processing and breeding
The different age of planting of the vineyards determines different characteristics between them starting from the density of the vines per hectare which, in the oldest vineyard, is 3000 vines/ha with a planting spacing of 3 m while in the youngest vineyard there is a density of 5000 vines/ha with a sixth of 2.50 m. The training system used is the simple spurred cordon in the younger plants and double where the distance between the plants is greater. During pruning only one bud is left and this results in a notable reduction in the quantity of the fruit. After the green cleaning and the subsequent flowering and fruit setting phases of the grapes we carry out further pruning called "green harvest" during which an initial but essential thinning was carried out to ensure that each branch left leads to the maturation of only one bunch. From these operations comes an almost obsessive attention to the quality of each bunch which ensures that there is never an abundant quantity of grapes but the focus is on their notable quality. Further revisions in the vineyard, even during the ripening period, guarantee control over the quality of each bunch so as to arrive at the harvest with low quantities but with very high quality. The harvest usually begins at the end of September - first days of October. The ripeness of the grapes is checked with frequent analyses.

Winemaking
The vinification takes place in the company's cellar located next to the vineyards in 40/35 hectoliter stainless steel vats and usually lasts 28/30 days depending on the vintage. The fermentation takes place spontaneously in the days following the harvest in rooms that do not have air conditioning and for this reason there is a need to intervene on the high temperatures with frequent pumping over throughout the day and often with the délestage which allows the wine to cool bubbles in other tanks.

Maturation
After racking, the clean wine remains in steel for another few months during which it undergoes malolactic fermentation in a completely normal manner, at the end of which, after decanting, it is placed in barrels. For the maturation of the wine the company has always used large 18/22 hectoliter barrels of medium toasted Slavonian oak. To date, the barrels are divided into two cellars: one directly in the company where the older barrels are located and the other located in the historic center of the town under the family house where the newer barrels are located and where they are usually made tastings of the vintages with customers.

Refinement
Rosso di Montalcino remains in barrel for approximately 12 months and is released on the market the second year after the harvest after having undergone some refinement in the bottle.

Tasting notes
The particular soils from which our Rosso di Montalcino is born, their altitude, their exposure and the resulting microclimates, mean that the wine has intense aromas of undergrowth with evident red berry fruit and ripe cherry together with notes of elegant taste -olfactory resulting from this perfect combination of factors. The ruby ??color varies greatly from year to year, in fact it can be more or less intense depending on the maturation of the skins and the release of anthocyanins during the fermentation phase. It pairs well with typical Tuscan meat dishes and grilled dishes and, due to its freshness, it can also be paired with cheese dishes. Despite the great demand, our Rosso di Montalcino is a wine that is produced only in years in which we manage to have greater grape production during the harvest or if the characteristics of the wine are not suitable to make it a Brunello: for these reasons the Our vintages of Rosso di Motalcino are not constant in their production.