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Rosso di Montalcino, Uccelliera

  • 100% Sangiovese from clay and sand soils rich in minerals
  • Made from younger Brunello di Montalcino vineyards
  • Cold maceration with the skins at 10-12 degrees Celsius
  • Fermentation and maceration with the skins for 18/20 days with pumping over of the must in steel vats with temperature control
  • Malolactic fermentation in steel followed by maturation in oak casks and barrels of various capacity for 10 months
  • Finishing in the bottle for 5 months
Producer:
Vintage:
2017
Country:
Italy
Region:
Tuscany
Appellation:
Rosso di Montalcino
Variety:
Sangiovese
Color:
Red
Farming Practice:
Practicing Organic