Rosso di Montalcino, La Colombina Bottle:1 The balanced acid creates a

The balanced acid creates a firm finish that is complemented by luscious and lingering sweetness

with distinctive minerality that needs plenty of oxygen to reveal itself completely—suggesting that Brégeon’s decision to hold his wines back in tank is a worthwhile plan to follow in bottle as well

This wine has excellent tannin structure and balanced acidity

long nut butter

Rosso di Montalcino, La Colombina Bottle:1 The balanced acid creates a100% Sangiovese from estate owned vineyards Fermented in steel tanks with spontaneous temperature controlled fermentation Aged 12 18 months in small oak barrels and a further 4 6 months in bottle About 800 cases are made each year