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Credits: © Col D’Orcia – Tuscany – Italy
Wine: Brunello 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.
Exposure: at noon which allows it to be exposed to sunlight for the whole day.
Average vineyard altitude: 300 meters above sea level.
Climatic trend: the winter was scarcely rainy and with low temperatures in the month of January / February. Spring rainfall in the seasonal average allowed to create water reserves to overcome the hot months of July / August. The month of September was mild, with good temperature variations between day and night, favoring the perfect ripening of the grapes.
Vinification: fermentation on the skins lasting 18-20 days, at a controlled temperature below 28° C, in low and wide steel tanks of 150 hl, specially designed to efficiently but delicately extract tannins and color.
Aging: 4 years of which 3 in Allier and Slavonian oak barrels with a capacity of 25-50 and 75 hl and subsequent refinement in the bottle for at least 12 months in temperature-controlled rooms.
Limpid, intense ruby red with garnet reflections, consistent.
On the nose the sample is complex in the bouquet of its scents: floral, fruity, spicy, mineral and toasted. Pot pourri of slightly withered red flowers; berries such as currants, blackberries and cherries in alcohol; notes of cloves and nutmeg; hints of cocoa and vanilla, final with balsamic notes.
The taste is fresh, with moderate tannins, with good acidity, intense and persistent with a final balsamic note.
It is recommended in combination with ravioli stuffed with pigeon on a base of meat and black truffle.