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 and Velona estate vineyards. After the fermentation process in stainless steel, the wine ages in large barrels of varied maturity for eight months followed by one year 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
“Altesino’s 2009 Rosso di Montalcino is a pretty, soft wine laced with dried red cherries, flowers and hints of tobacco. The fruit shows a lovely, open radiance, while the mid-weight structure suggests the wine is best enjoyed over the next few years.”
— Wine Advocate, May 2011
“Dense and rich yet clear and graceful with silky, lush flavors of flowers, cherries and licorice.”
— New York Times, Oct 2011
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Vineyard & Production Info
Production area/appellation:
Rosso di Montalcino DOC
Vineyard name
The Altesino, Pianezzine and Castelnuovo dell'Abate vineyards
Vineyard size
75 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:
1987/1999
Harvest time:
September
First vintage of this wine:
1972
Bottles produced of this wine:
30,000
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Winemaking & Aging
Maceration length:
7-12
Varietal composition:
100% Sangiovese Grosso
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15-20 days
Fermentation temperature:
82-86 °F
Maceration technique:
Pumpover, aeration and delestage
Malolactic fermentation:
Yes
Type of aging container:
Barrels
Size of aging container:
2,000-10,000 L
Type of oak:
Slavonian oak
Length of aging before bottling:
8 months
Age of Aging Container:
1-15 years old
Length of bottle aging:
6 months
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Analytical Data
pH level:
3.5
Acidity:
5.3 g/L
Alcohol:
13.5 %
Dry extract:
33 g/L
Residual sugar:
2.3 g/L