Rosso di Montalcino DOC Wine PR168

During the vinification phases, only loyal and constant oenological practices of the area are allowed, suitable to give the wines their particular quality characteristics.
The oenological practices of vinification of the DOC Rosso di Montalcino include, among other things, that:
– The maximum yield of grapes in DOC Rosso di Montalcino wine must not exceed 70%; if these parameters are exceeded within the limit of 5%, the excess will not be entitled to the DOC. Beyond these limits the right to DOC for the whole product lapses.
– The “Rosso di Montalcino” DOC wine can also be obtained by passing the classification from the “Brunello di Montalcino” DOCG wine currently being processed, provided that the wine complies with the rules of this production specification.
– In the designation of the Rosso di Montalcino DOC wines the term ” Vigna ” may be mentioned as long as it is followed by the relative toponym and certain winemaking practices are respected.
– On the labels of each type of DOC Rosso di Montalcino wine it is mandatory to report the year of production of the grapes.

The production of a young red wine has been present for a long time in the territory of Montalcino. Over time this wine has been designated in various ways and has assumed an important role in the Montalcino area. Information is known about a wine that was called Vermiglio and was produced to be consumed in a relatively short time due to its characteristics of freshness and fragrance.
In the second part of the nineteenth century there was the production of a wine defined as “Red” and one of these was awarded a bronze medal in 1869.
As part of the Exhibition of Typical Sienese Wines held in Siena in 1932, 1933 and 1935, “Rosso” wines from Montalcino were presented.
In the 60s of the twentieth century it was decided to place this wine within a designation of origin and the first idea was to designate this wine as “Rosso dai Vigneti di Brunello”. Subsequently the wine was designated as “Rosso di Montalcino”, a name that took root precisely to be immediate and linked to the territory.
Rosso di Montalcino is appreciated for its fragrance and freshness, given by the primary aromas (fruity) and secondary aromas (coming from fermentation). It is appreciated by a wide range of consumers, because it is easy to combine and has characteristics of versatility. It is in fact possible to find on the market the young Red or the more structured and complex Red.
The DOC Rosso di Montalcino wine obtained the recognition of the Controlled Designation of Origin on 25 November 1983.