Produced from 100% Sangiovese grown on the estate's south-eastern Montalcino vineyards, this Rosso comes from the same marl-rich, Eocene soils as the Brunello, at elevations between 240 and 360 metres. Fermentation takes place in temperature-controlled stainless steel and glass-lined concrete vats before a short maturation, preserving the wine's freshness and vibrant fruit. Aromas of red berries are complemented by delicate floral and spice notes, while the palate is supple, generous and beautifully balanced with fine, rounded tannins. A wonderfully approachable expression of Montalcino that pairs effortlessly with pasta, cured meats, roasted meats and mature cheeses.