Rosso di Montalcino DOC La Fornace
| Points sommelier | 92/100 | 2025 |
| 2 Bicchieri gambero rosso |
|
2022 |
| Cave | La Fornace |
| Dénomination | Rosso di Montalcino Doc |
| Millesime | 2019 |
| Cépages | 100% Sangiovese |
| Degré alcoolique | 13,50% |
| Cl | 75cl |
| Sulfites | Contient des sulfites |
| Code ICQRF | SI/5054 |
| Siège de la Cave | La Fornace - Montalcino (SI) - Podere Fornace, 154/A |
| Bottle size | Standard bottle |
| Combination | Cannelloni, Medium-aged cheeses, Gnocchi al ragù, Risotto, pork knuckle baked, Florentina Steak, Sliced beef, Scallops with mushrooms |
| Region | Tuscany (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Rosso di Montalcino |
This Rosso di Montalcino from La Fornace winery comes from pure Sangiovese grapes grown in the company's vineyards: the vines grow on sandy and clayey soils, facing north-east and at an altitude of 400 meters above sea level. The harvest is manual and leads to a careful selection of the best bunches which are then subjected to fermentation in steel tanks: this phase requires a period of time of 21 days, during which replacements are carried out daily. The refinement phase requires the permanence in 32 hl Slavonian oak barrels for a duration of 6 months.
Characteristics of this Tuscan wine
The organoleptic test shows a brilliant ruby red color and a very characteristic perfume reminiscent of cherry, plum, berries and flowers. On the palate the finish is pleasantly fruity and with a good balance.
Suggested food pairings while tasting this Tuscan red wine
Perfect in combination with first courses with meat and game sauces, white and red meats or with cheeses. Serve at a temperature of 18°C in a large glass, to favor oxygenation and the development of the olfactory bouquet.
