Montecucco DOC Rosso Rigoleto 2016 Collemassari

The Montecucco Rosso Rigoleto di Collemassari was born in the organic Colle Castello estate, located on the slopes of Mount Amiata, in the province of Grosseto.

It is mainly produced with Sangiovese grapes and with Ciliegiolo and Montepulciano grapes, harvested only by hand in the second ten days of September. Fermentation takes place in steel tanks at a controlled temperature of 27-30 ° C, with maceration in contact with the skins for 15-20 days. After the malolactic fermentation the wine ages partly in steel and partly in barriques and tonneaux for 10 months, followed by a further period of aging in bottle for at least 6 months.

Rigoleto di Collemassari has an intense ruby red color. The nose opens with fresh and vinous notes of cherry and berries. On the palate it is soft and inviting, with sweet tannins.

Perfect to accompany first courses with meat sauce, red and grilled meats, this wine is ideal in combination with stewed meats, cold cuts and salami.