Grapes are sourced from Caparzo's vineyards across the region and blended together after fermentation. Fermentation lasts for around 7 days at a controlled temperature of between 28°C and 30°C. This is followed by delestages and pump overs. Because of the superb quality of the skins, the wine is kept in contact with them for a further 5 days before going through a spontaneous malolactic fermentation.
Rosso di Montalcino
- Toscana, Italy
Method & Production
Dark, ruby red in colour. A pervasive bouquet, which is very generous and varied, with hints of violet, raspberry and pomegranate. On the palate the wine is warm, dry, generous, well-balanced.
Red meat, pasta with sauces, pulses soup, mature cheese.