The grapes to produce the Rosso di Montalcino DOC Conti Costanti were sorted and then destemmed and crushed. Fermentation took place on the skins in temperature-controlled stainless-steel tanks and lasted for approximately lasted two weeks. After this, the wine went through malolactic fermentation in tank and was then transferred to five hectolitre French oak tonneaux where it was aged for 12 months before being bottled.
The vineyards for this wine are situated just outside the village of Montalcino. The vineyards sit at an altitude of between 310 to 440 metres above sea level and the grapes benefit from warm days followed by cool nights, allowing them to ripen at a perfect slow pace and to accumulate great intensity of flavour. The vines range from 6 to 25 years old and are planted on ‘galestro’ (clay – schist) soil.
The Costanti family has owned this 10 hectare estate for over 200 years. Andrea Costanti inherited it from his uncle in the mid-1980s and has worked hard to take it to its current position as one of the very best in Montalcino. The style is characterised by a striking elegance and intensity, combining the power of Montalcino with the elegance that comes from vineyards situated at a high altitude in the northern part of the zone. The vineyards are planted over 400 metres above sea level on galestro soil – a soil type that is typical of the area. This friable rock soil is also found in Chianti Classico and is particularly suited to the production of top-quality Sangiovese.