This Rosso di Montalcino is a red wine from Italy. The clusters are handpicked into small boxes and gently pressed. The must undergoes a pre-fermentation at low temperatures in steel fermenters and the same care used in the Brunello production is applied during the temperature-controlled fermentation. Frequent pump-overs, punch-downs and delestages allow the best extraction from the skins to obtain a wine worthy to age. After 14-16 days of maceration and complete alcoholic and malolactic fermentations, the wine is transferred to the ageing cellar. It stays for 10 months in maximum 2 times used French barriques and big oak casks of 25hL where it evolves and gains complexity and roundness. The wine matures another 3 months in glass-lined cement vats prior to a static settling, the bottling and its release.