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Rosso di Montefalco is made in the Montefalco area, mainly from Sangiovese and Sagrantino grapes grown at about 200m above sea level on an average clay and alkaline soil.
Harvesting takes place in the first week of October for Sangiovese and in the last week of October for Sagrantino. The grapes macerate on the skins for about 15 days and then ferment in steel at a controlled temperature of 25°C.
The wine ages in steel for 8 months and then in oak barrels for 20 months. Finally, after bottling, it ages for a few more months in bottle.
Features
Colour: intense and brilliant ruby red.
perfume: rich, with hints of berries.
Taste: harmonious, structured, dry and persistent.
Suggestions
It is a wine ready to be uncorked now, but has an aging capacity of at least six years. Serve in a wide goblet and open it half an hour before serving.
Events
lunch/dinner with family, business lunch, barbecues.