Description of the wine: From Sangiovese grapes in single-variety vinification Brunello and Rosso di Montalcino are produced. The latter is lively young, more versatile in couplings with food, a wine ready to drink that should be consumed young. Organoleptic Characteristics: Rosso di Montalcino has intense ruby red in color, has a characteristic and intense aroma, and in the mouth is dry, warm, a little tannic. Historical-cultural infos and curiosities: Rosso di Montalcino is a DOC created thanks to Brunello di Montalcino. Rosso di Montalcino differs from Brunello for its youth and freshness. This wine is lively, fruity, not very demanding, and very versatile in food-wine couplings. Serving suggestions: Pasta and risotto with meat sauce or mushrooms, roasted meats, medium-aged cheese. Production area: Municipality of Montalcino, in the province of Siena. Grape varieties allowed for its production: Sangiovese grapes in single-variety vinification.
