Pian Dell Orino Rosso Di Montalcino 2008
Spontaneous fermentation starts after one or two days of maceration. The temperature is automatically controlled so that it does not exceed 30°C. The must macerates for two or three weeks, depending on the vintage, in order to obtain mainly fruity flavours and finesse. Once fermentation has concluded, the wine is transferred to barriques and small 500-liter barrels, where the malolactic fermentation takes place. After maturing for one year in the barrels, the wine is bottled and kept in the cellar for another three months before presented to the clients.
|Rank within Winery:||5 of 24|
|Rank within Wine Region:||1,799 of 5,973|
|Global Rank:||154,470 of 1,138,603|
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