Rosso di Montalcino "Campo ai Sassi"
D.O.C.

TASTING NOTES: Campo ai Sassi appears a lively, purple-flecked ruby. Its complex, multi-layered bouquet boasts fragrances of wild berry and luscious notes of roast espresso bean and cocoa powder, lifted by subtle nuances of spice. Its structure and body are superb and finely balanced, while the finish, with delicately aromatic fruit, seems almost endless. TECHNICAL NOTES: FERMENTATION VATS: Stainless steel.- LENGTH OF FERMENTATION: 12 days - LENGTH OF MACERATION ON THE SKINS: 15 days - MALOLACTIC FERMENTATION: Immediately after the alcoholic fermentation. - MATURATION METHOD: Part in 80 hl and in 100 hl Slavonian oak casks, part in french oak barrels. - LENGTH OF MATURATION: 12 months and 4 months in bottles.