Credits: © Col D’Orcia – Tuscany – Italy
Wine: Rosso di Montalcino Bio
Variety composition: 100% Sangiovese.
Alcoholic strength: 14.5% vol..
Production area: located in Montalcino, on the Sant’Angelo hill, overlooking the Orcia river.
Average vineyard altitude: 250 meters above sea level.
Climatic trend: winter with average rainfall and some snowy episodes in February which made it possible to fill the conspicuous water deficit. Mild early spring, with sporadic rains. Warm months of June and July. The month of August was characterized by light and intermittent rains in the first three weeks and average temperatures of 25° C. During the first week of September there were some rainy days with highs of 30° C. Beginning of the harvest in mid-September.
Vinification: fermentation on the skins lasting 10-12 days, at a controlled temperature below 28° C in low and wide steel tanks of 150 hl, specially made to gently extract tannins and color.
Aging: 9 months in Slavonian oak barrels with a capacity of 75-150 hl. Refinement in the bottle follows.
Limpid sample, intense ruby red color with violet reflections, consistent.
The nose is complex and varied in its scents: floral, fruity, spicy and toasted. Pot pourri of slightly withered red flowers; berries such as currants, blackberries and cherries in alcohol; cloves and nutmeg; hints of cocoa and vanilla, balsamic notes of mint and eucalyptus.
The sip is pleasant and invites you to take a new sip. Fresh, fairly balanced in its components, it is intense and with a good persistence on the nose and on the palate that gives a finish of balsamic herbs.
It is recommended in combination with pappardelle with porcini mushrooms.
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