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Rosso di Montalcino d.o.c.

     
     
     
     
Grape variety:   100% Sangiovese
     
Location:   hill-lands, facing Southeast
     
Soil:   clay with average mixture, rich in rock fragments
     
Cultivation method:   Density: 7,800 vines per acre, spur-pruned.
     
Output per acre:   45 tons
     
Alcohol gradient:   14%
     
Wine-making method:   Brewed and fermented in steel vats, with maceration of approx. 3 weeks. Malolactic fermentation in 30 HL oak wood barrels.
     
Ageing process:   12 months in Slavonia, oak wood barrels (30 HL)
     
Refinement:   minimum 6 months in bottle before being sold on the market
     
Enologist:   Mr. Fabrizio Moltard