VINEYARD: 4.5 Ha in south-eastern Montalcino, 25 year old vines, espalier and Guyot training-system, 4.500 plants x Ha. 100% Sangiovese.
WINEMAKING: Grapes are handpicked the first week of October and fermented into red wine in stainless steel tanks at controlled temperature with selected yeasts; maceration last for 8 days. The wine ages for 6 months in a mix of 30 Hl Slavonia oak casks and French oak tonneaux, prior to bottling and release on the market.
| APPELLATION |
Rosso di Montalcino Doc |
| VINTAGE |
2005 |
| GRAPE COMPOSITION |
100% Sangiovese |
| TYPE |
Red / Dry |
| VINEYARD | 3.5 Ha in south-eastern Montalcino, 25 year old vines, Espalier training-system, 4.500 plants x Ha. |
| SOIL |
Clayey soil rich in iron oxides with veins of sand, lying on a block of volcanic chalk [Tufo] |
| ALCOHOL |
13.% |
| PRODUCTION |
25.000 bottles |
AWARDS |
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| TASTING NOTES |
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| WINE MAKING |
Sangiovese grapes are handpicked the first week of October and fermented into red wine in stainless steel tanks at controlled temperature with selected yeasts; maceration last for 8 days. The wine ages for 6 months in a mix of 30 Hl Slavonia oak casks and French oak tonneaux, prior to bottling and release on the market. |
| FOOD MATCH |
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| Producer Home page: |
Molino Sant’Antimo |
| WEBSITE: | |
| WINE REGION: |
 Tuscany |
Popularity: 11% [?]
Tue, Jul 28, 2009
Tuscany