Luigi Anania and his son farm just 5 and a half hectares of vines, all organically and in the most attentive and caring way. His vines are unique in that they sit at over 420 meters of altitude, so even in the hot years, these wines manage to show elegance and finesse
Everything here is done according to traditions, there are no modern advantages or and steps taken to mechanize the process. At La Torre, the goal is to make wines that speak of the land and that can’t be rushed.
The value here is extraordinary!
Robert Parker’s Wine Advocate 92 points
Think of Rosso di Montalcino as the baby brother to Brunello. Whereas Brunello must be in oak for a minimum of three years, the Rosso spends 18 months in barrel. They are generally ready to drink upon release whereas young Brunello always benefits from time in the cellar. It offers a classic core of sweet black cherry fruit and cassis with smoky undertones, a polished gem of a wine.
