Altesino Rosso di Montalcino
Wine Description
Made from 100% Sangiovese Grosso hand-harvested from younger vines in the Altesino and Velona estate vineyards. The must remains in contact with the skins for 7-10 days. After fermentation, the wine is aged in large Slavonian oak barrels for eight months.
Acclaim
Vineyard & Production Info
Production area/appellation:
Rosso di Montalcino DOC
Vineyard name
The Altesino, Pianezzine and Castelnuovo dell'Abate vineyards
Vineyard size
75 acres
Soil composition
Sandy
Training method
Spur-pruned cordon
Elevation:
660-990 feet
Vines/acre:
1,800-2,000
Yield/acre:
2.8 tons
Exposure:
Southwestern
Year vineyard planted:
1987/1999
Harvest time:
September
First vintage of this wine:
1972
Bottles produced of this wine:
30,000
Winemaking & Aging
Maceration length:
7-12
Varietal composition:
100% Sangiovese Grosso
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15-20 days
Fermentation temperature:
82-86 °F
Maceration technique:
Pumpover, aeration and delestage
Malolactic fermentation:
Yes
Type of aging container:
Barrels
Size of aging container:
2,000-10,000 L
Type of oak:
Slavonian oak
Length of aging before bottling:
8 months
Age of Aging Container:
1-15 years old
Length of bottle aging:
6 months
Analytical Data
pH level:
3.5
Acidity:
5 g/L
Alcohol:
13.5 %
Dry extract:
33 g/L
Residual sugar:
2.9 g/L
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