Rosso di Montalcino Poggio Rubino cl75

It is a DOC wine whose production is permitted only in the municipality of Montalcino from only Sangiovese grapes.
The color of Rosso di Montalcino is intense ruby ​​red, with a characteristic and intense aroma and a dry, warm, slightly tannic flavour.
Its characteristics are enhanced by the typical dishes of Tuscan cuisine with a frank and decisive taste but, equally, it can accompany and enhance the most diverse proposals of international cuisine. It goes well with medium-structured dishes, such as pasta first courses with meat, poultry, mushroom or truffle sauce, composite risottos; second courses prepared with sauced pork or veal. It must be served in crystal red wine glasses at a temperature of approximately 18°C.

Location and exposure: hilly from south-east to south-west
Altitude of the vineyards: from 380 to 470 m above sea level
Climate: typically Mediterranean with rainfall concentrated in the spring and autumn months. The location of our vineyards, the ventilation and the lack of fog guarantees the best conditions for the vegetation of the vine and the health of the grapes.
Composition of the soil: tufaceous and rich in skeleton made up of marl and alberese schists.
Grape variety: 100% selected Sangiovese.

Planting density: 5000 vines per hectare in the oldest vineyards (12 years) and 5500 in the most recent vineyards (2006).
Form of training and pruning: horizontal cordon training with short pruning of 4-5 spurs with a maximum of 2 buds per vine. The yield per hectare is 65-70 quintals of grapes (the specification provides for a maximum of 90 quintals).
Cultivation techniques and care: they are carried out entirely by hand with particular care and attention for winter pruning, selection of shoots and thinning of the grapes.

Harvest period: first ten days of October.
Winemaking technique: the grapes from each vineyard are vinified separately in steel tanks. Fermentation takes place at a controlled temperature of 24-26°C with a long maceration of the grapes which, together with the frequent wetting of the pomace cap and the delestages, allow the extraction of the polyphenols from the skins which play an important role in the longevity and quality of the wine .
Racking: soft pressing to separate the skins from the wine.
Aging and refinement: passage in 25 and 30 hl oak barrels for a period of 6-8 months and subsequent refinement in bottle for 4 months.

Organoleptic characteristics: intense ruby ​​with a fruity expression that remains even in the aftertaste, small fruits, blackberry, cherry are accompanied by light spicy notes. The taste is full-bodied, ready with round and balanced tannins. The alcohol content is 13.50/14°. Store the bottle in a horizontal position.