Rosso di Montalcino


100% Sangiovese Grosso. The fruit for the Rosso di Montalcino bottling comes from 3 contiguous, north-facing estate plots--Vigna della Strada, Alberello and Bosco--on complex clay soils variously rich in limestone, sandstone and schist, harvested and vinified separately. The vines are farmend organically and harvested by hand. The fruit is destemmed, crushed and fermented with native yeasts in open-top vats with a maceration of 15-20 days. The wines of the separate parcels are then blended and aged in used Slavonian oak botti of 35 hectoliters for 24 months, before being bottled without filtration.

The Rosso vines are all technically Brunello, but when the Padovani sisters began in 1997, the DOCG had been closed to any further production; they won an exception and can bottle 7500 kg. or about 1 hectare's worth of fruit as Brunello. Fonterenza's first Rosso di Montalcino vintage was 2003.


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