The Protected Designation of Origin "Rosso di Montalcino" identifies a specific type of red wine.
Grapes
“Rosso di Montalcino” is vinified in purity, using exclusively “Sangiovese” grapes.
Physicochemical and Organoleptic properties
"Rosso di Montalcino" stands out for its intense ruby colour, as well as its intense and characteristic aroma. On the palate it is a slightly tannic, warm and dry wine. The minimum total alcholic strength by volume is 12% vol. Overall, it is a wine loved for its freshness and fragrance, rich in primary fruity aromas and secondary aromas, due to fermentation.
Grape production area
The production area of Rosso di Montalcino is limited to the territory of the homonymous municipality, in the province of Siena, in the south-east of Toscana. It is an area delimited by the valleys of the rivers Orcia, Asso and Ombrone. The climate is Mediterranean, with a tendency to dry.
Specificity and historical notes
“Rosso di Montalcino” has an ancient tradition and in the course of time has been called in various ways, although it has maintained some fundamental characteristics. His ancestor was probably the wine called “Vermiglio”.
Source:
MIPAAF - Ministry of agricultural, food and forestry policies
