Rosso di Montalcino

Località Sesta, Castelnuovo dell’Abate, on a slope facing south, which gradually descends from 400 to 200 metres above sea level. All the vineyards are over 10 years old, and they are considered among the most suitable for the production of Brunello di Montalcino since they are sheltered from cold northern winds, while they benefit of the warm Maremma currents, thanks to the proximity of Monte Amiata which favours a mild micro-climate, ideal for the healthy and full ripening of the grapes.

tendentially clayey, rich of lime, mixed with large tuffaceous areas, mainly sterile, formed by the decomposition of original rocks, in particular galestro and alberese.

the type of cultivation is the “spurred cordon”, with 2.5 x 0.70 m planting density, and maximum grape production per hectare of 7000 kg, according to the production booklet

Picking of the grapes takes place manually during the first half of October.

it is traditional, with the soft pressing of the grapes, followed by fermentation at controlled temperature, below 28° C, in stainless steel vats, made specifically to obtain delicate tannins and extract the colour.

The wine ages for 12 months in barrels made with English oak; it completes the aging process inside the bottle, for approx. six months, in a place with constant temperature and humidity, protected against artificial and solar light, prior to being sold.

A the Eye: Ruby red colour that fades with aging.
At the Nose: It boasts an extremely pleasant, intense scent, with wild berry fragrances.
At the Mouth excellent body, velvety, warm, savoury, slightly tannic. It is practically a young Brunello to drink straight away.

First dishes with meat sauces, roast and grilled meats, cheeses.

at 18° C.