[ 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. Calcareous soil which tends to be shallow and not very fertile. Medium-density Eocenic soil, with a sub-alkaline pH value.

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 20-24°C. This is followed by maceration for 15 days at 28°C. Racking and delestage are carried out to help extract noble substances from the skin.

It ages for 12 months in large barrels and for 1 year in concrete and steel vats.

Tasting notes
Clear ruby red colour. The bouquet is elegant with delicate balsamic, red berry, spice and aromatic herb notes. The palate is full-bodied and rich, with an elegant tannin flavour and a lingering fruity, balsamic end note.

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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