Rosso di Montalcino

Fermentation: Ferment in contact with the skins in temperature controlled stainless steel tanks for two weeks.
Characteristic: Deep ruby red colour. Intense, elegant and fruity aroma. Dry, warm, soft, refreshing, moderately tannic, intense.
Serving suggestion: White and red meats, pasta, cold cuts, cheeses.
Serving temperature: 18°
Average alcohol content: 14%