Rosso di Montalcino, Uccelliera
100% Sangiovese from clay and sand soils rich in minerals. This wine is made from younger Brunello di Montalcino vineyards or from vineyards that, depending on the vintage, produce grapes with a fresh character. Cold maceration with the skins at 10-12 degrees Celsius. Fermentation and maceration with the skins for 18/20 days with pumping over of the must in steel vats with temperature control. Malo-lactic fermentation in steel. Maturation in oak casks and barrels of various capacity for 9/10 months. Finishing in the bottle for 5 months.