Though Brunello may be Montalcino's foremost claim to fame, the Rosso di Montalcino DOC that is made in the same area and with the same Sangiovese grape variety is also an appellation to be taken seriously.

It reconciles structure and fruit with the freshness typical of a wine to be enjoyed young.
The Rosso di Montalcino is ideally suited to meals featuring pasta with meat, mushroom or truffle sauces, meat dishes such as pork, veal, poultry and game, and semi mature cheeses.
It should be served in full-bodied stemware at a temperature of around 18°C.

Our Rosso di Montalcino Podere Paganico:

Production area: Municipality of Montalcino

Grape variety: 100percent Sangiovese, known locally as "Brunello"

Maximum yield: 8000 kilos of grapes per hectare#Wine yield from grapes: 70percent

Release: not before 1st September of the year following the harvest

Color: deep ruby red with purplish hints

Nose: characteristically intense, persistent, fruity with undertones of spice

In the mouth: dry, warm, quite smooth, plenty of body, yet also fresh and slightly tannic

Alcohol content: 14°

Total dry extract: g/l 34 (aprox.)

Bottled after filtering and left to age in the bottle for at least three months before release.
This wine is made exclusively with handpicked grapes grown on our Estate
The most is fermented in 50 hl steel vats. Following a short period in steel, the wine is aged in 500 and 225 l. oak casks for at least six months.
We produce 7000 bottles of this wine per year.