In a few words: For all intents and purposes, this Rosso di Montalcino is practically de-classified Brunello.
Site: Grown organically in the estate vineyards in Castelnuovo dell’Abate in the southeastern section of Montalcino near the abbey of Sant’Antimo; stony galestro (marl) substrate.
Grapes: 100% Sangiovese
Fermentation and Aging: Fermentation cooled to less than 28º C in temperature controlled stainless steel vats; macerated 13-15 days. Matured for one year in seasoned 500 L French oak tonneaux.
Notes: Since Flavio’s Rosso di Montalcino comes from Brunello-registered vineyards, and since the essential vinification is identical (though elevage differs), his Rosso di Montalcino is practically de-classified Brunello. It does tend to come from younger vines, however, and the quantities produced vary by vintage – in more difficult vintages, Rosso is improved with fruit from vines that would otherwise go into Brunello and Brunello is improved by rigorous selection as well. In top vintages, Flavio is able to find more healthy fruit in his vineyard and thus is able to make more Brunello (and less Rosso).