Cerbaiona Rosso di Montalcino

• Varietals: 100% Sangiovese

• Vineyards: Located about a kilometer from Cerbaiona, near the cellar of Casanova di Neri.

• Soils: Predominately white clay

• Winemaking: The wine was fermented in open top, wooden vessels following a maceration period of 28 days. Fermentation occurs spontaneously, using native yeasts. Malolactic conversion takes place in wooden casks. Initially, this wine was meant to be released as a second, lower tier Brunello, but after a year and a half in cask, it was decided to produce it as an interesting, higher level Rosso di Montalcino.