La Fornace Rosso Di Montalcino

100% Sangiovese Fermented for 20-25 days in stainless steel tanks without natural yeast. Maceration and malolactic fermentation take place over a period of 21 days. The wine is racked into Slavonian oak casks where it ages for 12 months. Dense red color with a bouquet of red cherry, olive, earth and leather, supple mouth feel with a medium body and balance on the palate. Pairs with red meats such as steaks or stews, it is also welcome with fresh cheese or very lightly seasoned 550 cases made a year