Tasting Notes
The grapes dedicated to Rosso di Montalcino are generally the first to be harvested, the production is about 70 ql per hectare, after the destemming they follow the fermentation, alcoholic and malolactic inside steel barrels all equipped with a control system of the temperature. Rosso di Montalcino de La Serena is characterized by an aging in wood for about 12 months. Before marketing, we do not miss a refinement in the bottle, useful and necessary to bring it to the right ripeness, which sees it coming out two years after the harvest. This red has uncommon complexity characteristics for a wine with such a short production process.
A wine with great potential that has characteristics very similar to a Brunello, simplified and decidedly younger. Ruby red color, with brilliant and luminous tones. Bouquet rich in hints of fruit and flowers. Intense on the palate, balsamic, tannic as much as needed and with a vibrant acidity that makes it extremely balanced. - Winery Note
The estate of La Serena has been in the Mantengoli family for more than 90 years, but the family only started making is own wines in 1988, when Andrea and his brother Marcello started with the family business. La Serena estate is now 9 hectares including 6 hectares under vine (exclusively with Sangiovese for Brunello di Montalcino and Rosso di Montalcino).
The vineyard estate is located due East of Montalcino, surrounded by Cerbaiona, Casanova di Neri and Biondi Santi’s famous Il Greppo vineyard. At an altitude of 450m above sea level, the soils are very similar to the stony galestro soils found in the famed Montosoli cru, but are less compact with mixed layers of sand, clay and galestro, producing wines that are more approachable in a young age. The vines are cane pruned and canes are arched over the wire (capovolto Toscano), and vineyards are planted at a density of 6,000 vines per hectare. La Serena grapes are certified organic since 2013 and vineyard is farmed organically and biodynamically, “the soil is the soul of the terroir.” Andrea lets grass grow in the midrows and beneficial insects have been introduced in the vineyard.
Must is fermented in temperature controlled stainless steel vats. Since 2009, Andrea has only been using large foudres (2,000L to 4,000L) for ageing. - Importer Note
| Product Type | Wine Red Sangiovese |
| Volume | 750ml |
| Country | Italy |
| Region | Tuscany |
| Sub Region | Montalcino |
| Winemaking Practices | Conventional |
| Vineyard Practices | Organic/Biodynamic |