Description

The grapes destined for our Rosso di Montalcino are generally harvested between September 22nd and October 5th, depending on the degree of ripeness achieved. The manual sorting made in the vineyard follows a further in the cellar, carried out bunch by bunch. In stainless steel vats at controlled temperature fermentation and maceration are carried out, the latter for a period of between 12 and 18 days depending on the vintage.

The racking is immediately followed by passage in wood, with a stop in French oak barrels for at least 12 months.