||Mixed soil with clay, sand and galestro.
||Spurred Cordon and Guyot (Tuscan upside down).
||Last week September. The grapes dedicated to Rosso di Montalcino are generally the first to be harvested.
||After destemming, alcoholic and malolactic fermentation follows in steel barrels, all equipped with a temperature control system.
||In wood for about 12 months. Before being released on the market we do not miss a bottle aging, useful and necessary to bring it to the right maturation, which sees it coming out after 2 years from the harvest.
||Try it with pasta, pizza, aged and semi-aged cheeses. Given its production process, this Rosso is able to withstand short and surprising ageing, which highlights its complexity and makes it enjoyable in combination with dishes characterised by a greater structure.
||Price La Serena Rosso di Montalcino 2017 € 16.23