Rosso di Montalcino DOC FANTI
|Denomination||Rosso di Montalcino DOC|
|Winery headquarter||Tenuta Fanti - Castelnuovo dell'Abate (SI) - Località Podere Palazzo, 14|
|Bottle size||Standard bottle|
|Combination||Cold cuts and salami, Risotto, White Meat, pork knuckle baked, Pasta with meat sauce, Fillet with green pepper, Florentina Steak, Tagliatelle with mushrooms|
|Style||Medium-bodied and fragrant|
|Wine list||Rosso di Montalcino|
The Red Montalcino Fanti is the result of a careful selection in the vineyards by the Fanti farmers. The selection of the grapes takes place in the winery and they have to be fruity, bodied and pleasant. This wine is made with 100% sangiovese grapes. The extension of the territory is 15 hectares and the trees are between 15 and 20 years old. The profit per hectare is about 70 quintals. The manual grape harvest takes place in September and October depending on the seasons, the altitude and the exposition of the vines. The wine making process starts with the selection, the destemming and the pressing of the grapes. It follows the fermentation under temperature control and the maceration in stainless steel tanks where they occur pumping over. The malolactic fermentation takes place before the wood maturation. The maturation of the grapes takes place in two different places: in French oak barrels and in medium size barrels for about 12 months. The aging period of this wine occurs in bottle before the commercialization.
Characteristics of this red wine from Tuscany
This wine has an intense and deep ruby red color. The smell has berries aromas of blackberries, strawberries and cherries depending on the variety. The taste is bodied, rich of tannins but at the same time soft and drinkable. There are some marked hints of wood from the maturation period.
Suggested pairings with this Rosso di Montalcino DOC
The Rosso di Montalcino Fanti has to be served at about 16-18° C in Grand Ballon wine glasses that permit the oxygenation and the exaltation of the fruity aroma. It is perfect with meats, cheeses and structured first courses.