Rosso Di Montalcino
Sourced from the Testucchiaia and Palazzetto vineyards.
Testucchiaia is at 320m in elevation and Palazzetto is at 220m.
The soil is a mix of sand, clay and limestone in varying amounts depending on vineyard location.
Spontaneous fermentation and maceration for three weeks in stainless steel.
Aged nine months in large, Slavonian oak barrels. Followed by at least a few months in the bottle before the wine's release.
35,000 bottles produced plus 150 magnums.
Field Publication Computed: