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Description
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Col d'Orcia has been very active in creating the Rosso di Montalcino category. In the early 1970s, Count Marone Cinzano was inspired to bottle a young Sangiovese to be drunk every day with meals. Other local producers soon followed suit, and in 1983, Rosso di Montalcino became a DOC wine by Decree of the President of the Italian Republic.
Rosso di Montalcino is today a classic wine, made with pure Sangiovese grapes, which is released one year after the harvest so as to maintain all the freshness and fruitiness of a young wine but at the same time the intensity of that terroir that only Montalcino is capable of transmitting.
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| Origin |
Own vineyards, located in Montalcino, on the Sant'Angelo hill, overlooking the Orcia river, facing south. Average altitude 250 m above sea level
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| Grapes |
Sangiovese called "Brunello" in Montalcino (the same grape used to produce Brunello di Montalcino). |
| Winemaking |
Fermentation on the skins for 10 - 12 days, at a controlled temperature below 28°C in low and wide 150 hl steel tanks, specially designed to delicately extract tannins and colour. |
| Aging |
9 months in Slavonian oak barrels with a capacity of between 75 and 150 hl. Part of the wine was refined in tonneaux and concrete tanks. The wine is then refined in the bottle.
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| Color |
Intense ruby red, with purple reflections.
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Olfactory sensations
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Broad, intense and complex. The pleasant fruity notes of blackcurrant, cherry and black cherry are followed by hints of toasting and vanilla.
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Taste sensations
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A wine with good structure, with well-present and pleasant tannins. With good freshness and flavor, it closes with a long aromatic persistence.
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Alcohol content
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14.5% |
| Serving Temperature |
16-18°C
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