Montecucco Rosso Begnardi

Montecucco Rosso is an authentic expression of its terroir. In the glass, the wine has an intense ruby red colour, which testifies to its concentration and richness. The bouquet is characterised by the enveloping notes of red fruits, such as plum, black cherry and blackberry, typical of Sangiovese, harmoniously interwoven with delicate floral nuances of violets and spices. On the palate it is very direct, soft with lively but balanced tannins and a good persistent finish. The vineyard, which is organically farmed, is situated at an altitude of 130 metres on a medium-textured, skeletal and fairly dry soil. The vines are trained using the Guyot system and the planting density is 5,000 vines per hectare, which guarantees high quality production. The grapes, carefully selected, are harvested by hand in September and are gently destemmed and crushed to preserve their quality. Fermentation takes place in stainless steel vats at a constant temperature of 28/30°C for about 6/8 days. The extraction of the noble compounds from the skins takes place through periodic pumping over and délestage, while maceration on the skins lasts 8/10 days. The wine is then aged in stainless steel barrels for 10 months.