All about making whisky
After destemming and pressing, the maceration and fermentation of Rosso Di Montalcino is carried out using natural yeasts in small concrete tanks that ensure a very slow fermentation at a low temperature. Once clarified, the wine is matured on its lees in 25 hl oak barrels for 12 months. There is no filtration during this process. Rosso Di Montalcino 2012 is elegant, silky and ample on the palate.
Nose: Elegant. Fruity. Honey Palate: Perfumed. Animal. Finish: Long.
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The property consists of 3.5 hectares, 2.2 of which are planted with vines in the Brunello di Montalcino appellation, surrounded by fields of olive trees. In the 1950s it was taken over by the Manfredi Martini family, who have maintained traditional, natural production methods. The vines are planted on terraces on a sandy-limestone terroir that benefits from an optimal north-east orientation and a dry, mild climate. The wines are aged in 25 to 30 hectolitre Slovenian oak barrels for at least 36 months.
Having developed in the boom years after the Second World War, conventional agriculture is based on notions of yield. Largely applied in the world of wine-growing, this approach began to be challenged in the early 1990s. Leading the revolt were a handful of grape growers and wine producers who denounced the over-use of pesticides, fungicides and yeasts that have been cultured in laboratories. This trend of moving towards natural methods, that the main wine producers are now also trying to develop, has resulted in the creation of many types of certification; among the strictest is Demeter; there are also various groups and associations in France and across the Alps such as Renaissance AOC and Triple A.
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