Rosso di Montalcino Doc

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Montalcino, renowned for its considerable historical and artistic testimonies, is the home of noble wines. The wines of this area of the Sienna province, appreciated for centuries, were produced starting from the second half of last century; the valorization of the prime materials and resources of the territory led to recognition of three denominations: Rosso di Montalcino Doc, Brunello di Montalcino Docg and Moscadello di Montalcino Doc. Rosso di Montalcino is produced from the same vines as Brunello, but is marketed without the tradition ageing of the controlled and guaranteed denomination of origin.

How it is consumed

Rosso di Montalcino should be enjoyed with complex dishes such as mature Tuscan Pecorino cheese, ribollita, pappardelle, Florentine-style saddle of pork, salami and braised noix de veau. It should be served in balloon wineglasses at 16-18°C.

How it is conserved

The rules for the correct conservation of Rosso di Montalcino Doc require the storing of the wine horizontally on wooden shelves, in the dark, at a constant temperature of 10-15°C. Humidity must be in the range of 70-75%, to prevent the corks from drying.

How it is produced

In the production process of Rosso di Montalcino, fermentation of the must is with the marc, that during this phase releases part of the substances contained in it, such as anthocyan and tannin. The process of fermentation normally lasts for more than 15 days, as this is a medium-long aged wine. The phases that follow are the drawing from the vats, which allows the separation of the marc from the must, decanting, refinement and ageing of at least a year.

Product report