The 2015 Rosso is 34% Sangiovese, 33% Cabernet Sauvignon, and 33% Merlot. The vineyard was planted in 1992 and is 1,000 about sea level, and the vines are trained as a spur-pruned cordon. The wine sees twelve days of fermentation in stainless steel tanks and fifteen days of maceration. Then it goes into French oak barrels for three months before it’s bottled, and then three months of bottle aging before release. The final ABV is 13.5%
Complex cherry-fruit, spice and a whiff of subtle oak with robust, satisfyingly full-flavored and well-integrated red fruit on the palate. Solid structure and balance makes for ready drinking but will develop further.