Rosso di Montalcino 2004
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The Rosso di Montalcino is produced using the same Sangiovese grapes as the Brunello with the same procedures.
It is matured for a year in Slavonic oak barrels of about 30hl. The wine is ruby red incolour. It has an intense nose with notes of red fruits. The wine is full-bodied with a good structure. The wine may be aged further for a couple of years.
| Grape variety | 100% sangiovese hand picked | ||
| Harvest | first week of October | ||
| Climate | dry, breezy | ||
| Vines per hectare | 4000/5000 | ||
| Yield | 80 quintals grape / hectare | ||
| Growing system | branched cordon | ||
| Vinification | spontaneous fermentation with naturally ocurring yeasts, maceraration at a temperature of 30/33° for about 20 days, frequent repressing. | ||
| Ageing | 12 months in oak barrels of 30 Hl + 6 months in the bottle. | ||
| Colour | limpid, lively ruby red. | ||
| Perfume | intense, persistent, a hint of small red fruits and cherry. | ||
| Taste | dry, warm, slightly tannic with a good aromatic aftertaste. | ||
| How to serve | in largecrystal glasses at a temperature of about 18°. | ||
| Serve with | pasta with meat sauces, red and white meat. | ||
| Storage | keep the bottle lying down in a cellar at a constant temperature of 15°, in the dark, free of noise and odours. |
Informazioni aggiuntive
- Alcohol content:13.54
- Dry extract: 31,5 g/l
- Total acidity: 6,00 g/l
- Volatile acidity: 0,57 g/l
- Number of bottles produced: 800
