Produced exclusively from the Sangiovese Grosso grape, La Torre's Rosso di Montalcino is selected from a parcel of vines facing full-south which tends to produce a less tannic wine than the Brunello. All grapes are destemmed prior to fermentation, and only indigenous yeasts are used. It spends 18 months in large oak casks of Slavonian origin, with about 10% of the ultimate cuvée being aged in small used French barrels.