The Cerbaiona manor house dates back as far as the 1600s, but it was not until the late 1970s that commercial winemaking was established by Diego Molinari. In 1981 the first vintage of Brunello di Montalcino was released, from which point onwards the reputation of the estate continued to rise. American investors took over in 2015 and began a programme of replanting vines and conversion to organic methods.
This Rosso di Montalcino is comprised of 60% Sangiovese, 40% Merlot, Syrah and Malvasia Nera.
The Rosso cuvee is fermented with natural yeasts in open concrete tanks. Minimal intervention, only light punch downs to aid extraction. Elevage is in large Slavonian oaks casks for 18 months.
A nose of sour cherries, worn leather, grilled herbs is followed by a concentrated palate of sweet fruit tinged with spice. It's a ripe, aromatic wine, with well balanced acidity and elegant tannins.