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Rosso di Montalcino D.O.C. is put in new 50 hectolitre barrels in medium toasted oak from Slavonia for eight months.
Its vinification is made with middle-long soaking on the marcs with frequent repassings in the early stages of the fermentation.
The maximum temperature reaches 29 degrees centigrade and falls freely as long as racking. It is a vintage wine, limpid intense ruby with clove and liquorice aroma.
Its flavour is dry, savoury and winy.
Its serving temperature is 19 degrees centigrade
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