Paradisone Rosso di Montalcino D.O.C.

Made for people who appreciate the unique experience of each glass of wine, and the surprising diversity of this wine compared to standard wines “made according to the prevailing taste”. Here fruity notes like sour cherry and wild berries, are combined with slight hints of vanilla and liquorice on the palate. With its balanced, full and persistent taste, this wine gives its best with first courses such as pasta with meat sauces, or grilled meat, roasts and middle-ripe cheese. Production area: Montalcino area (Si) Grape varieties: Pure Sangiovese Grosso 100% Soil properties: Average mixture with considerable skeleton Vines: 4 lots with Sangiovese Grosso, varying in orientation, clones and rootstock and sun exposure. Orientation: Partly full sun exposure. Partly on the Northeastern ridge, less exposed to the risks of hot and dry years. Altitude: 350 msl Harvest time: from 20 September to 10 October Yield: grapes: 50ql/ha, wine: 35hl/ha Harvesting method: Harvested by experienced staff of the estate, who know about the harvesting criteria. The grapes are gathered in the five lots in different phases, as the lots are distinguished by different rootstock, clones and orientation, thus guaranteeing the health and ripeness of the grapes. In every lot the best grapes, destined for separate vinification, are harvested in a first passage. During the second passage we gather what we call the “second class”, but we still leave those bunches with mildewed and sun-dried grapes on the ground. Vinification: 3 first selections expressing three different lots, 1 second selection (in total 4 different masses), are vinified separately. After mechanical separation and pressing with added dry ice the small steel fermenting vats are filled and the must is cooled down with the help of cooling facilities and dry ice, to hinder the fermentation process for 36/48 hours. Fermentation temperature is about 28° C. The fermentation process lasts 15/20 days, contact with the grape skins lasts for up to 30 days, during the fermentation the must is pumped over, manually mixed and slightly pressed. Only after racking the various first selections are composed, in order obtain every year the best possible product of the vintage. Ageing: 50% for 12 month in oak barrels of 15 ql, 50% in steel vats. Bottle ageing: minimum 6 months Quantity produced: 3000 bottles of 0,75 l Alcohol content: 14,00% Sugar: 0,5 g/l TASTING: Uncork 30 minutes before serving. Suggested serving temperature 20° C