[ Balsamic / Herbaceous / Spicy ]


Rosso di Montalcino DOC

Produced with Sangiovese Grosso grape like the Brunello, the Rosso di Montalcino is aged for about two years. A bodied and structured wine with a deep red colour and a full and velvety taste and smooth tannins in evidence.

Wine data sheet

100% Sangiovese

Production area

250-400m a.s.l.

Type of soil
The soil is rich in rock fragments, also containing Galestro and Alberese, a medium-density clay mixture, rich in limestone, with tufa rock schists. Land originating in the Eocene- era with a medium density sub-alkaline pH.

13.5 % vol.

The grapes are destemmed, lightly pressed, then placed to ferment in steel vats filled up to maximum two thirds of their capacity. Fermentation occurs through selected yeasts for about 12-15 days at a temperature of 18-26°C. This is followed by maceration for 15 days at 29°C. Racking and Delestage are carried out to help extract noble substances from the skin.

It ages for 36 months in large barrels depending on the year and for 1-2 years in concrete and steel vats Minimum 4 months ageing in the bottle. Placed on the market 5 years after harvesting.

Tasting notes
Light, bright ruby red colour. The bouquet is fruity and floral, slightly spicy and balsamic. There are notes of small red berries, pomegranate, red orange and coffee. To the palate it is snappy and agile, enveloping and soft, made dynamic by pleasant freshness and sapidity. It ends on a persistent note of floral, spicy hints.

Food pairings
Grilled red meats; game and lamb.

0,75 l

Awards and recognitions

Mundus Vini 2015

Silver Medal

Boscoselvo 2013

Vinalies Internationales Vins Du Monde 2008


Boscoselvo 2006

Gallery Boscoselvo - Rosso di Montalcino

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