Rosso di Montalcino shares the reputation of the famous Brunello and belongs to the circle of the well-known red wines from Tuscany. The grapes are manually harvested and pressed with elimination of stalks. Fermentation takes place in wooden vats at a controlled temperature with maceration that lasts 15 days and daily pump-overs. The wine is then naturally cold stabilized and aged for less than one year in wooden casks. It is a fine wine and is very rich in resveratrol, which is a very strong antioxidant.