Rosso di Montalcino, Uccelliera
100% Sangiovese from clay and sand soils rich in minerals. This wine is made from younger Brunello di Montalcino vineyards or from vineyards that, depending on the vintage, produce grapes with a fresh character. 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.