2019 Padelletti Rosso di Montalcino,Tuscany, Italy
Of the Padelletti’s six total hectares planted, two hectares are devoted entirely to the production of Rosso di Montalcino. The maceration for the Rosso is at a minimum 14 days but can be up to 21 days, depending on the character of the vintage. It is aged for six to twelve months in large French oak barrels.
All of the Padelleti’s wines follow a consistent harvest and intial fermentation program. After a selection of fruit in the vineyard, the Sangiovese is de-stemmed and lightly crushed before being put into cement vats. The fermentations are always with native yeasts and the macerations are done in cement. How long the macerations are depends on the wine and varies according to the vintage.