The wine goes through a spontaneous fermentation driven by native yeasts in stainless steel tanks, it is then aged for 12 months in untoasted 54hl French oak barrels. And then bottled for a 3 month minimum period of refinement before release. 

The Rosso di Montalcino is fruity, fresh and elegant. It has floral aromas and aromas red forest fruit on the nose. It is well balanced and fresh on the palate with lively acidity that pairs with the rounded tannins.

Superb with pasta dishes and cold cuts such as salami and prosciutto.