Rosso Toscana IGT 2015

Altesino's Rosso Toscana 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 Altesino's Rosso Toscana is ready to be enjoyed upon release.

Tasting Notes

Rosso 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.

Food Pairing

A perfect choice for rich, creamy pasta dishes, stuffed roasted game hens or barbecued chorizo or other sausages.

Production Info
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
1987-2013
Harvest time
September
First vintage of this wine
1989
Bottles produced of this wine
50,000
Winemaking & Aging
Varietal composition
80% Sangiovese, 20% Merlot, Cabernet Sauvignon
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
Maceration length
1-2 days cold soak; 7-10 days maceration
Malolactic fermentation
Yes
Type of aging container
Stainless steel tanks
Length of bottle aging
3 months
Length of aging before bottling
6-8 months

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