The "Rosso di Montalcino" (Red Wine of Montalcino) DOC proudly exhibits the versatility of the territory of Montalcino which, with the same Sangiovese grapevine, produces a red wine that can also be savored at a younger age. In fact, the Rosso di Montalcino can be sold onto the market from the 1st of September following the grape harvest. Since the harvesting of 1984, it has attained DOC status and is made with only Sangiovese grapes. The Rosso di Montalcino has a peculiar fresh and fruity taste, a nice variant for the cellar master and for the consumer.

Production Rules of Rosso di Montalcino

Rosso di Montalcino was recognized as a wine with DENOMINATION OF CONTROLLED ORIGIN by the D.P.R. 25/11/1983 with subsequent modifications.

The rules established by the disciplinary regulations in vigour according to the Decree of 7/6/1996 are as follows:

- Production area: Montalcino Township
- Variety: Sangiovese (also called “Brunello” in Montalcino)
- Maximum yield of grapes: 90 quintals per hectare
- Ratio of grape yield to wine: 70%
- Ready to be sold: 1rst September of the year following the harvest
- Colour: intense ruby red
- Odour: characteristic and intense perfume
- Taste: dry, warm and lightly tannic
- Minimum alcohol content: 12%
- Total minimum acidity: 5 per thousand
- Minimum net dry extract: 22 per thousand
- Bottling: can be done only within the production area
- Packaging: Rosso di Montalcino can be sold only if it is bottled in Bordelaise
type bottles.