2006 La Serena Rosso di Montalcino

2006 LA SERENA ROSSO DI MONTALCINO D.O.C.

AREA OF PRODUCTION

La Serena's vineyards currently comprise 9 hectares in production all having an optimal south-east exposition. The Average Altitude of the combined vineyards is 350 meters above sea level. Vine density is 5.000 plants per hectare. Cordone speronato is utilized as training system.

SOIL COMPOSITIONE

Consistently, clay, calcareas with Galestro in several locations.

GRAPE VARIETAL

Sangiovese, selected Montalcino clones

VINIFICATION & AGEING

The grape harvest normally occurs during the first two weeks of October. The production is approximately 50 ql per hectar, because of the first selection made during august. Fermentation occurs at controlled temperature and after the wine -making process, there is a period of ageing of 12 months inside french oak casks, tonneaux and Barriques, followed by then a bottle refinement of minimum 6 months.

ORGANOLEPTIC FEATURES

Deep, intense ruby red colour. Ethereal, deep, balanced nose with a rich scent of fruit and spices. Full bodied round taste

GASTRONOMIC COUPLING

Perfectly suitable with game and medium seasoned cheese. The magnificent structure enables further ageing.

Alcohol content 14% vol

Recommended serving temperature 18° C