2023 Porta Gattoli | Rosso di Montalcino

Product Notes

Rosso di Montalcino comes from the same Sangiovese Grosso grapes as the Brunello di Montalcino. This younger wine brings the consumer nearer to the taste of Montalcino's wines and accompanies a large range of different foods. Its name is established during harvest and it's already perfect after maturing 12 months in oak wood barrels.

May be served immediately, but it's also suited for a further aging from 10 to 15 years.

Seasonal conditions: Very humid but not cold winter, few nights with temperatures below zero. Very rainy spring, especially in May, which led to faster than normal the vegetative development. These conditions continued until the beginning of summer with a fairly hot July. The “invaiatura”, an antique word which stands for darkening, always used in the context of ripening fruits, olives, or grapes, began about ten days later than average. Only two light rains in the first of August then the progressive improvement led to a vegetative and therefore ripening rebalancing which resulted in a harvest that began towards mid-September and concluded at the end of the month.

Production area: Montalcino

Age of vineyards: from 5 to 20 years

Vine density: 5,000 vines/ha (2,000 vines/acres)

Soil composition: rock

Exposure: south-west

Altitude: from 350 to 500 metres a/s/l

Grape: 100% Sangiovese grosso

Vine training: spurred cordon

Harvest: mid/end September, hand picked (in crates)

Wine making: fermentation and maceration in steel vats at a

temperature between 28°-30°C (80°-86°F) for

12-14 days; caps punched down with pneumatic rakes

Ageing: 9 months in Slavonian oak barrels from 30-60 to 100 hl capacity

Bottle refining: 3-4 months.

Characteristics:

Colour: brilliant ruby red

Nose: fruity with notes of flowers and light spicy

Palate: fruity, harmonic tannins, well balanced and persistent

Longevity: 10 years

Food matches:

Important pasta dishes, roasted meat and semi-seasoned cheese.