Altesino - Brunello Di Montalcino 2010 Ml. 750
At least 24 months
The estate overall covers approximately 80 hectares.
The vineyards consist of 44 hectares, sub-divided into the crus of Altesino, Macina, Castelnuovo dell'Abate (in the district of Velona), Pianezzine and Montosoli (the latter famous for the production of extremely elegant wines).
Other than Sangiovese di Montalcino, the majority of the grapes grown (used to make Brunello, Rosso di Montalcino Palazzo Altesi), there is Cabernet Sauvignon and Merlot (blended with Sangiovese di Montalcino to make Alte d'Altesi and Rosso di Altesino), Trebbiano and Malvasia (for Vin Santo) and Vermentino, Chardonnay and Viognier used to make Bianco di Altesino.
|Ageing and Fining||4 years (a minimum of 2 years in oak barrels), refinemet 4 months in bottle|
|Ageing||At least 24 months|
|Color||is a brilliant ruby red colour, tending towards garnet red with age.|
|Aroma||Its bouquet is intense, pure, pleasant and refined, reminiscent of sweet violet, tobacco, chocolate and pleasant hints of wild berries and vanilla.|
|Aroma||Fruity, Spicy, Burnt|
|Taste||Its flavour fully confirms the above in a well-balanced, full-bodied wine with good tannins and a solid structure.|
|Serving temperature||16°-18° C.|
|Blend description||Sangiovese 100%|
|Matching||Roast, Braised meat, Goat, Red meat, Roasted red meat, Red meat stew, Grilled meat, Kill, Game, Stew, Cured cheeses|
|Ideal with||Meat Red, Meat White, Cured cheeses|
|Classification||Brunello Di Montalcino DOCG|