WINERY A historical producer in Montalcino that dates back to the 1960’s, Val di Suga is a pioneer in the production of terrior-driven Brunello and the only producer making three single-vineyards in three different estates: Vigna del Lago in the North-East, Vigna Spuntali in the South-West and Poggio al Granchio in the South-East.

WINE True to the classic interpretation of Val di Suga, it is made with Sangiovese grapes cultivated in the three sectors where parcels with looser soils and the most vigorous vineyards are identified. It is a bright and lustrous wine in every aspect: from the color to aroma, where the aim is to enhance its fresh and very crisp fruit, to the palate where the acidic matrix defines its well-balanced taste.

This Rosso di Montalcino comes from younger vineyards on the southwestern slope, influenced by the sea and a more Mediterranean climate.

The growing season kicked off with an unusually cool and dry winter, which gave way to a warm spring and a blistering summer. The persistent dryness led some Chianti producers to use irrigation to safeguard their younger vines. Vineyards located near forests or on higher ground managed to stay cooler, but the arrival of rain at the end of July was a much needed relief. Although the yields may be reduced, the fruit is of an exceptional quality.

The choice of harvest time (always earlier than for Brunello) is crucial to preserve and obtain the freshness and fruit we want to find in this wine. The grapes brought to the cellar after destemming and crushing undergo careful selection by the optical sorter before reaching steel tanks in the cellar. After 3 days of pre-fermentative maceration, selected yeasts initiate alcoholic fermentation, which lasts for 8 days. At the end of alcoholic fermentation, the wines are racked into 50-hectoliter Slavonian oak barrels, where they age for 6 months.

Yeast: Selected

Rosso di Montalcino Val di Suga showcases a lively nose and exhibits notes of red berry fruits, cherries, and redcurrants, with slightly spicy overtones. The mouth is full and plush, with silky tannins and a juicy finish.