Rosso di Montalcino

Rosso di Montalcino La Fornace

Rosso di Montalcino La Fornace has a very intense ruby red color due to the low yield of grapes per hectare, the intense ruby red color with a ruby edge, the aroma is intense and complex with hints of plum, cherry and very ripe berries intense; balanced hints of spice, black pepper and vanilla, a small nuance of chocolate and coffee; in the mouth it is tannic, velvety, the flavors in the mouth reflect the nose.
The pairing: Rosso di Montalcino La Fornace is a very versatile wine, the classic pairing is with pasta and/or white meats, but it does not disdain pairing it with pork or veal cooked in a simple way or with fresh or slightly mature cheeses

Information on Wine

Type of grape: Pure Sangiovese
Vineyards: Managed directly by the company
Exposure: north-east
Height: 400 meters above sea level
Produced by: very first choice of grapes in vineyards aged between 5 years and 20 years
Vineyard density: 4000 / 4500 plants/hectare
Harvest: September 2021

Winemaking Details

Winemaking and technique: hand harvesting with manual selection and sorting table, fermentation in steel punchers
Fermentation days: 23, without pumping over but with 5 punchings per day
Type of fermentation: cryomaceration at 4 °C for seven days, traditional fermentation with natural yeasts, alcoholic maceration
Fermentation temperature: °C 30
Aging: in January transfer to 10 and 32 hl Slavonian oak barrels. Aging 12 months in oak, malolactic in wood in August 2021, bottled on 04/12/2022
Bottles produced: 4500 of 0.75 cl
Characteristics: Alcohol 15.38% Total dry extract 32.1 Total acidity 6.5 g/l

Rosso di Montalcino