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Rosso di Montalcino
DOC Rosso di Montalcino
100% Sangiovese, the youngest and most prompt expression of Montalcino.
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Sangiovese 100%
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Serving temperature: 16 – 18°C
HARVEST
Grapes harvested between September and August.
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VINIFICATION
A cold soak was done for 48 hours at 13°C in order to extract both colour and flavour. Long fermentation and extended maceration were employed to achieve proper phenolic concentration. The temperature never exceeded 28°C. Fermentation lasted 9 days; aging for 8 months in French 500L French oak barrels (Tonneaux), followed by 4 months in bottle prior to release
Alcohol content: 14 % vol
Total acidity: 5,80 g/l
TERROIR
Altitude 500 m. asl
Soil Hilly terrain, Galestro, limestone rocks, silty clays, layers of sandstone.
The variety of soils present in Poggio Antico offers rich and complex nuances: different expressions of the same vine can be found within the same vineyard. Thus emerged the Soil Units: 15 micro terroirs and 6 Macro units that enhance the Estate’s “geological symphony”.
The Soil Units go beyond the idea of «vineyard», dividing the 35-hectare property in areas with soils having the same characteristics, which can be found on different plots. Each Soil Unit is a “voice” of Poggio Antico, a unique and possible expression of its terroir.
The Soil Units offer an insight on the “natural origins” of each vineyard, identifying the needs of each area and the right time for harvest.
In the cellar, the Soil Units are vinified and fermented separately. After tasting the fruit of every single vinification, the “sound” of each Unit is harmonized to create the final wine.
CLIMATE
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Catch a glimmer of the Tyrrhenian Sea, spreading for about fifty kilometers to the west, from its highest vineyards that rise for more than 500 meters. The sea offers constant ventilation that reduces humidity and eases averagely very hot temperatures.