Rosso di Montalcino DOCG Lambardi

Soil composition: Medium texture tuffaceous clayey

Mean altitude of the vineyards: 350 m a.s.l. Cultivation method: Bilateral cordons

Grape blend: Sangiovese 100% Harvest: End of September - beginning of October

Vinification: Intense extraction with regular pumping over in the early phases of fermentation and automatic punching down followed by maceration for 30-40 days on skin contact with a steady temperature of between 28 and 30°C

Ageing in wooden barrels: 4-12 months in large Slovenian oak barrels

SERVING AND PAIRING Serving: Serve at a temperature of 20 degrees centigrade Pairings: Pasta with ragout, soups, red meats, fish soups, semi-matured cheeses