2005 Rosso di Montalcino

Oenologist Attilio Pagli describes the 2003 vintage as extremely challenging. In addition to the obvious weather conditions that year, at Salvioni he was forced to literally select berry by berry to eliminate charred, burnt grapes. Pagli described the grapes as thick-skinned and containing very little juice. He performed a gentle fermentation and maceration that lasted 20 days with five pumpovers a day, with the goal of not over- extracting, given that the grapes already possessed abundant levels of tannin. The wine was then racked into 20-hectoliter casks where it underwent malolactic fermentation and was aged for nearly four years prior to being bottled.