Rosso di Montalcino

Winemaker

Lorenzo Landi

Appellation

Rosso di Montalcino DOC

Varieties

Sangiovese

Viticulture

Yield: 8 tons per hectare
Planting Density: 4180 vines per hectare
Clusters per Vine: 6-8

Soil

Clay and skeletal soils, southwest exposure

Ratings & Reviews

Vinification

Fermenters: Temperature controlled stainless steel
Fermentation: Indigenous yeast
Maceration: 18 days
Malolactic Fermentation: 100% stainless steel tanks
Extraction: Punch down

Aging

10 months 50% French oak barrel, 50% Slovanian oak

Available Sizes (L)

0.750