Winemaker's Notes:
Colored and intense, ruby red with garnet reflections, the Rosso di Montalcino has a finely intense nose with fragrant aromas of small, fresh fruits. On the palate it is delicately dry with aromatic, long-lasting flavors. Alcoholic fermentation takes place in stainless steel; malolactic fermentation is carried out in wood. The wine is matured 11 months in large French-oak barrels called botti in Italian; after bottling it is cellared for rougly 7 months before release.
