Northeast slope of the Montalcino hill, 300 meters above sea level. Medium-textured soils rich in clay, marine fossils, and limestone in the highest part.

Training System
Spurred cordon for the old vines and Guyot for the new parcels.

Sustainability
Vineyard management follows organic farming principles. Mating disruption to prevent grapevine moths, use of organic humus, and sowing and green manure to improve soil structure and organic matter. We generate most of our electricity through our company's photovoltaic system, using sustainable energy while reducing our environmental impact throughout all stages of our winemaking.

Classification
DOC

Year
2023

Grape Varieties
100% Sangiovese

Harvest
Last week of September Plot Management: The grapes are harvested separately, vinified separately, and aged separately.
Harvest Method: Manual, in small crates.

Vinification
Pre-Vinification: Cold maceration of all grapes at 5°C in a refrigerated room for one night. Vinification: Alcoholic fermentation for 12 days followed by maceration on the skins for 40 days at a controlled temperature of 26°C in stainless steel tanks, with frequent pumping over during fermentation.

Aging
12 months in large 35-hl Slavonian and French oak barrels. Bottle aging: at least 8 months.

Alcohol content
13% vol

Color
Vibrant, brilliant ruby ??red.

Glasses
For a pleasant tasting, we recommend large glasses (Burgundy or Bordeaux) to fully express the floral, fruity bouquet.

Serving temperature
17-18°C

View:
Rosso di Montalcino is our calling card. The difference is made by Nature, the vines that, both in fermentation and in aging, express more immediacy and readiness, with a great floral and fruity bouquet will be bottled as Rosso di Montalcino.