2020 Padelletti Rosso di Montalcino,Tuscany, Italy Piedmont SULPHUR: 50 mg/L total added

SULPHUR: 50 mg/L total added at pressing

followed by six to twelve months in glass-lined cement vats before resting in bottle for an additional year before release

full skin fermentation and extended maceration for 6+ months Natural primary fermentation

2020 Weingut Donnhoff Hollenpfad Im Muhlenberg Riesling Grosses Gewachs Nahe

the grape is sadly disappearing

2020 Padelletti Rosso di Montalcino,Tuscany, Italy Piedmont SULPHUR: 50 mg/L total addedOf the Padellettis six total hectares planted, two hectares are devoted entirely to the production of Rosso di Montalcino. The maceration for the Rosso is at a minimum 14 days but can be up to 21 days, depending on the character of the vintage. It is aged for six to twelve months in large French oak barrels. All of the Padelletis wines follow a consistent harvest and intial fermentation program. After a selection of fruit in the vineyard, the