Rosso Di Montalcino

La Torre Rosso di Montalcino pairs perfectly with white meat or chicken dishes, whether roasted, fried or grilled.

The La Torre winery was founded in 1976 by Giuseppe Ananìa who purchased the La Torre estate from the Ciacci family of Montalcino. Until a few years earlier the estate had been worked as a farm by sharecroppers with livestock cherry trees wheat and mixed olive trees and vines. While Giuseppe planted the first vineyard two and a half hectares in area in 1976 it was up to his son Luigi to expand it in 1999 by another three hectares. Now the vineyard totals about five and a half hectares and surrounds the house on the south and west.

The vineyards are situated south of Montalcino, on the side of a hill overlooking the town of Sant’Angelo in Colle, looking directly towards Mount Amiata. They are located on a natural terrace facing south, where they are protected from the scirocco and tramontana winds by Poggio dell’Arna – with the abbey of Sant’Antimo on the east side of the hill and by Poggio Civitella, a large hill 800 metres above sea level. The terrain is medium soil mixture of Eocene origin with abundant stones. The south west-facing vineyards are at altitude of 420 metres a.s.l. The training system is spur cordon; 45% of the vineyards have 2,200 plants per hectare; the remaining 55% have 4,000 plants per hectare. The yield is 7 tons/ha.

La Torre Rosso di Montalcino is aged for 18 months in 2,500 litres French oak casks. Only a small proportion, about 10%, spends a 12-month period in French oak barriques. The wine is finally allowed to rest for 2 months in the bottle before being released.

After being harvested by hand, the grapes are taken to the cellar, where fermentation and maceration last for approximately 20 days using only natural yeast.