Wine Description

Rosso di Altesino is made from 80% Sangiovese and 20% Merlot and Cabernet Sauvignon grapes that are hand-harvested from estate vineyards. The grapes are fermented in stainless steel followed by six to eight months of maturation before bottling. Crafted for accessibility, the fresh fruitiness of Rosso di Altesino is ready to be enjoyed upon release.

Tasting Notes

Rosso di Altesino has a vibrant ruby red color and inviting aromas of  ripe berries and forest fruits. Incredibly supple on the palate, with excellent body and balanced structure, Rosso di Altesino is an excellent value―a perfect choice for rich, creamy pasta dishes, stuffed roasted game hens or barbecued chorizo or artisanal sausages.

Vineyard Characteristics

Production area/name of vineyard:	The Altesino, Pianezzine and Castelnuovo dell'Abate vineyards
Size of vineyard (acres):	75
Soil composition:	Sand, marine and sedimentary deposits
Training method:	Spur-pruned Cordon
Elevation (feet):	660-990
Vines/acre:	1,800-2,000
Yield/acre (tons):	2.8
Exposure:	Southwestern
Year vineyard planted:	1987-1999

Winemaking & Aging

Varietal composition:	80% Sangiovese, 20% Merlot and Cabernet Sauvignon
Harvest time:	September
Winemaking consultant:	Paulo Caciorgna
First vintage of this wine:	1972
Number bottles produced of this wine:	30,000
Fermentation
Fermentation container:	Stainless steel tanks
Length of alcoholic fermentation (days):	15-20
Fermentation temperature (°F):	82-86
Maceration technique:	Pump overs, aeration and delestage
Length of maceration (days):	7-10
Malolactic fermentation:	Yes
Aging
Aging container:	Stainless steel tanks
Size of aging container:	10,000 L
Length of aging before bottling:	6-8 months
Length of bottle aging:	3 months
Analytical Data
Alcohol:	13.5%
pH level:	3.7
Residual sugar (grams/liter):	2.3
Acidity (grams/liter):	4.9
Dry extract (grams/liter):	33

Reviews

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