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Palazzo d’Altesi Sangiovese Toscana IGT
Named after the main villa at Altesino, this is a modern take on a Tuscan classic. Made entirely from
Sangiovese grapes that are hand-selected from the prestigious Montosoli vineyard. One third of the
grapes undergoes carbonic maceration and the entire batch is then fermented in temperature-controlled,
stainless steel tanks. To provide additional elegance, Palazzo Altesi is aged in Allier barriques for
approximately one year.
Rosso di Altesino Toscana IGT
Rosso di Altesino is made from 80% Sangiovese and 20% Merlot and Cabernet Sauvignon grapes that are
hand-harvested from estate vineyards. The grapes are fermented in stainless steel followed by six to eight
months of maturation before bottling. Crafted for accessibility, the fresh fruitiness of Rosso di Altesino is
ready to be enjoyed upon release.
Rosso di Montalcino DOC
Altesino makes this Rosso di Montalcino entirely from select Sangiovese Grosso grapes sourced from
the younger vines in the Altesino, Pianezzine, Macina, and Castelnuovo dell’Abate vineyards. After the
fermentation process in stainless steel, the wine ages in large barrels of varied maturity for six to eight
months followed by three months in bottle. The final wine is a perfect and accessible introduction to the
terroir of Montalcino.
Vin Santo Sant’Antimo DOC
Vin Santo, which translates as “holy wine” in Italian, is a traditional sweet wine from Tuscany. This dessert wine
is made from Malvasia and Trebbiano Toscano, which are dried for three to six months. The fermentation
and aging processes take place over eight years in chestnut caratelli (small wooden casks), resulting in a
wine of incredible complexity and concentration.
WINES OF CENTRAL ITALY
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