Rosso di Montalcino
100% Sangiovese Grosso. The fruit for the Rosso di Montalcino bottling comes from Fonterenza's contiguous and hilly 4.2 hectares of vines near the village of Poggio San Polo is the SE part of the Montalcino zone. The complex clay soils are various and rich in limestone, sandstone and schist. The vines are certified biodynamic and harvested by hand. Each plot is vinified separately. The fruit is destemmed, crushed and fermented with native yeasts in open-top vats with a maceration of 15-20 days. 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 fall within Brunello boundaries--these are not lesser plots used for the lesser Rosso classification--but when the Padovani sisters began Fonterenza in 1997, the DOCG had been closed to any further production (they won an exception allowing 7500 kg. or about 1 hectare's worth of their 4.2 total to be bottled as Brunello).