Altesino Rosso di Montalcino

Rosso di Montalcino DOC bottle image

Wine Description

Altesino makes this Rosso di Montalcino entirely from select Sangiovese Grosso grapes sourced from the younger vines in the Altesino, Pianezzine, Macina, and Castelnuovo dell'Abate vineyards. After the fermentation process in stainless steel, the wine ages in large barrels of varied maturity for six to eight months followed by three months in bottle. The final wine is a perfect and accessible introduction to the terroir of Montalcino.

Cantina Altesino
Vigneto Altesino
Altesino Vineyard
Elisabetta Gnudi Angelini, Owner
Azienda Altesino
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Acclaim
“Floral scents lead into smooth and supple flavors of red fruits tinged with spices, coffee and a touch of caramel. Rich and round, with firm tannins and impressive fruit concentration and definition, this hefty but elegant red is enjoyable now and will hold for several years.”
— Wine & Spirits, Apr 2015
“Dark red cherries, tobacco, incense and smoke emerge from Altesino's 2012 Rosso di Montalcino. Without the presence of international grapes found in the other entry-level wines, the Rosso is all about Sangiovese. Today, the 2012 is a bit rustic and hearty, yet it also delivers plenty of character. In 2012 the Rosso has enough structure to drink well for at least a handful of years.”
— Antonio Galloni, Oct 2014
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Vineyard & Production Info
Production area/appellation:
Rosso di Montalcino DOC
Vineyard name
The Altesino, Pianezzine, Macina, and Castelnuovo dell'Abate vineyards
Vineyard size
100 acres
Soil composition
Sand, marine and sedimentary deposits
Training method
Spur-pruned cordon
Elevation:
660-990 feet
Vines/acre:
1,800-2,000
Yield/acre:
2.8 tons
Exposure:
Southwestern
Year vineyard planted:
1987-2013
Harvest time:
September
First vintage of this wine:
1973
Bottles produced of this wine:
30,000
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Winemaking & Aging
Maceration length:
1-2 days cold soak; 7-10 days maceration
Varietal composition:
100% Sangiovese Grosso
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15-20 days
Fermentation temperature:
82-86 °F
Maceration technique:
Cold Soak Maceration; Racking, Pumpovers, and Aeration
Malolactic fermentation:
Yes
Type of aging container:
Barrels
Size of aging container:
5,000-10,000 L
Type of oak:
Slavonian
Length of aging before bottling:
6-8 months
Age of Aging Container:
Six-Twenty years
Length of bottle aging:
3 months
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Analytical Data
pH level:
3.5
Acidity:
5.7 g/L
Alcohol:
14 %
Dry extract:
33.9 g/L
Residual sugar:
1.3 g/L