Birba

Grilled and roast red meat.

Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.

10 months in French Allier-Vosges oak medium-toasted barriques, a third of which are new.

Soft pressing of grapes, temperature-controlled fermentation (30°C) and maceration (15 days), racking twice a year, slow continuous flow bottling in sterilized conditions.

On the gentle slopes below the wine village of Montalcino, Sergio Rossi has lovingly grown his vines for almost forty years. The former director of an advertising agency and owner of the small winery La Gerla has managed to quickly establish his company as a recognized Brunello producer in the wine world. Rossi skillfully combines state-of-the-art cellar technology with the wisdom of a down-to-earth winemaker. Before he took it over and restructured it in 1976, the property at 320 meters above sea level and covering a good 28 hectares belonged to the company with the distinctive name "Colombaia" (too German: "dovecote") of the Biondi Santi family, who are known for their best Brunelli.