ARS VINUM - THE ART OF WINE Organically produced boutique wines from Italy

Rosso di Montalcino 2011

Pietroso

Rosso di Montalcino is produced with the same Sangiovese grapes of Brunello, following the same vinification procedures. It ages one year in Slavonian oak barrels with a capacity of ca. 30 Hl. The color of the wine is ruby-red, clear, and the perfume is intense and persistent with hints of red fruits and light marasca cherries. The Rosso di Montalcino is a well-structured wine with a good body, as well as a good aromatic persistence that can age for several years.

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Accompagnement
Pasta dishes with meat sauces, red and white meats.

Availability: In stock

€17.95 *
0.75 Litres (23.93€/L)
PRICE INCL. VAT, EXCL. SHIPPING

Delivery time: 3-7 days

Complexity
Fruit and vivacity

Vine
100% Sangiovese

Serving Temperature
18°C

Appellation
DOC

Alcohol Percentage
14,5% vol.

The comment of our oenologist

Rosso di Montalcino, explosion of perfumes, the mediterranean vegetation, a flowery Sangiovese. Extensive care in the aging process in big barrels and Barrique. A wine that best expresses its character when young, however demonstrates the stability to grow during the years in the bottle.

Details

Winery
Pietroso

Region
Toscana

Terroir
Vineyard in three different areas of the municipality Montalcino, a balanced product even in vintages with particular climatic conditions. Very suitable terroirs, rich in cancass, high quality grapes due to the constant and careful manual work, the green pruning and the thinning-out of the clusters. The altitude varies from 350 to 450 m over sea level; this allows a gradual maturation of the grapes, in order to in the nowadays ever warmer and dryer summers prolong the beginning of the harvest to the first week of October. Soil rich in clay and marl. Windy and dry weather, excellent sun exposure, and an extremely favorable microclimate.
Grape variety
100% Sangiovese

Cultivation Method
Manual harvest. Growing System: Double spur cordon. 4000/5000 stems per hectare. Production of 80 q grapes/hectare
Vinification & Aging
Harvest in the first week of October. Spontaneous fermentation with indigenous yeasts. Maceration at a temperature of 30/33° C for approximately 20 days, with frequent pumping over and pressing. Aging: 12 months in oak barrels with a capacity of 30 hl plus 6 months in the bottle
Analytical Data
Alcohol 14,5 % vol. Harvest 2011. 20.000 Bottles
Longevity
Good aging potential; already great.

To Decant
Not needed.

Allergenic Information
Contains Sulfites
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