La Fornace – Rosso di Montalcino

Producer: La Fornace
Wine: Rosso di Montalcino
Grape Variety: 100% Sangiovese Grosso
Production Zone: Montalcino
Altitude: 1,200 feet above sea level
Exposure: North East
Soil: Marl, limestone and marble.
Vinification & Aging: Fermented for 20-25 days in stainless steel tanks without natural yeast. Maceration and malolactic fermentation take place over a period of 21 days. The wine is racked into Slavonian oak casks where it ages for 12 months.
Production: 555 cases
Alcohol: 13.5%
Description: Aromas of wild berries, soft on the palate and velvety finish
Food Pairing: Pasta, fresh cheeses and white meats
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