||10% Cabernet Sauvignon, 10% Ciliegiolo, 80% Sangiovese
|Composition of the land
||Sandstone soils alternate with marl, ferrous and limestone loamy soils as well as gravel deposits.
||The fermentation of must takes 25-39 days in temperature-controlled stainless steel tanks (27-30 °C).
||The malolactic fermentation also takes place in steel tanks. Half of the wine then matures in oak barrels and barriques for a further 18 months, 50% of which are new and 50% which have been used two or three times. It reaches its full aroma after maturing in bottles for 12 months.
||Pasta, barbecues, steak, lamb, dishes with toadstools/mushrooms, fame birds, steak Florentine.
||Price Collemassari Montecucco Riserva 2016 € 12.62