Capanna Sant'Antimo Rosso di Montalcino 2018 DOC

BLEND: 60% Merlot - 40% Sangiovese

VINIFICATION:
Alcoholic fermentation - separated by variety - with maceration of the skins (about 20-25 days) at a controlled temperature in stainless steel tanks; spontaneous malolactic fermentation.

AGEING:
In Slavonian oak casks of 20 to 32 hl for at least 6-8 months; followed by ageing in bottles for a few months.


NOTES:
Deep red ruby colour. Intense nose of first ripped blackcurrant, cherry and blackberry and it then opens to spices and liquorice aromas. Excellent structure, quite soft and round, well balanced, pleasant and enveloping tannins.

Food pairings: roasted red and white meats, cold cuts and slightly aged cheeses.