Altesino Rosso di Montalcino 2018

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.

Tasting Notes

Brilliant ruby-red color, this classic Rosso offers sumptuous aromas of ripened blackberries and dark cherries. On the palate, the wine is generously well-rounded and rich with fruit-forward notes complimented by hints of leather and mesquite.

Food Pairing

Recommended with pasta smothered in meat sauces, hearty game or beef-based casseroles.

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
Total SO2
67
Year vineyard planted
1987-2013
Harvest time
September
First vintage of this wine
1973
Bottles produced of this wine
50,000
Winemaking & Aging
Varietal composition
100% Sangiovese Grosso
Fermentation container
Stainless steel tanks
Age of Aging Container
Six-Twenty years
Length of alcoholic fermentation
15-20 days
Fermentation temperature
82-86 °F
Maceration technique
Cold Soak Maceration; Racking, Pumpovers, and Aeration
Maceration length
1-2 days cold soak; 7-10 days maceration
Malolactic fermentation
Yes
Type of aging container
Barrels
Length of bottle aging
3 months
Size of aging container
5,000-10,000 L
Type of oak
Slavonian
Length of aging before bottling
6-8 months
Analytical Data
Alcohol
13.5 %
pH level
3.7
Residual sugar
0.9 g/L
Acidity
4.7 g/L
Dry extract
30.8 g/L

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