Capanna Rosso di Montalcino

Wine Enthusiast 94 The hand picked grapes undergo a 36 to 48 hour cold soak to facilitate fruit and color extraction. A long, cool fermentation is carried out in temperature controlled horizontal stainless steel fermenters fitted with rotating paddles that mix the cap of skins with the fermenting juice. The resulting wines are deeper in color with rounder, richer fruit, and more velvety tannins than wines using traditional pump over extraction. The wines are aged in large Slovenian oak uprights that allow a gentle maturation without the intrusion of wood flavors or tannins. Intense Ruby color. Velvety and mouth filling with supple yet firm tannins.