Rosso di Montalcino DOC SALVIONI

From 100% Sangiovese grosso vinification in purity. The origin is the classic one of the vineyards which are located at an altitude of about 420/440 meters above sea level exposed to the south / east of the Montalcino hill and well ventilated, with an excellent microclimate. The vinification takes place in the winery of the company located next to the vineyards in 40/35 hectolitre stainless steel vats and usually lasts 28/30 days depending on the vintage. Fermentation occurs spontaneously in the days following the harvest in rooms without air conditioning, for this reason it is necessary to intervene on high temperatures with frequent pumping over during the day and often with délestage that allows the wine to cool. After racking, the clean wine remains in steel for other months in which the malolactic fermentation takes place in a completely normal way; after racking it is put into cask. For the aging of the wine the company has always used large barrels of 18/22 hectoliters of medium toasted Slavonian oak. The barrels are divided into two cellars: one directly in the company where the oldest barrels are located and the other one in the historic center of the village under the family home. The refinement lasts 12 month in cask and is released on the market the second year after the harvest after a bit of aging in the bottle.

Rosso di Montalcino DOC’s features

A ruby red colour which varies greatly from the vintage, depending on the maturation of the skins and the release of anthocyanins during fermentation. The perfume has intense aromas of undergrowth with evident red berry fruit and ripe cherry together with notes of taste-olfactory elegance deriving from this perfect combination of factors. The taste on the palate is savored, the tannin still energetic and well extracted, with a marked acidity. Long and pleasant on the palate.

Suggested food pairings while tasting this Rosso di Montalcino DOC

Perfect with typical Tuscan meat and grilled dishes. Due to its freshness, it can also be combined with cheese. The optimal serving temperature is 16 ° C in a high and wide glass which favors oxygenation. The alcohol content reached is 14% Vol.