Altesino - Brunello Di Montalcino Montosoli 2012 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.
The extra force the company put behind Brunello is also revealed in the concept of introducing the Cru: Montosoli is in fact a vineyard of about 5 hectares to the north east of Montalcino at an altitude between 350 and 400 metres, whose grapes were fermented and aged separately for the first time after the 1975 harvest. The composition of the soil (marly limestone and siliceous limestone representing the Alberese era with lithoid components dating from the same period), the unique position and particular microclimate contribute to ageing the grapes which produce an extremely complex and elegant wine.
Altesino has received important international recognition for its Cru Montosoli when Wine Spectator called it Italy's second most representative vineyard. Brunello Montosoli was produced in the following years: 1975 - 1985 - 1986 - 1988 - 1990 - 1993 - 1995 - 1997 - 1998 - 1999 - 2001 - 2003 - 2004 - 2005 - 2006 - 2007 - 2008 - 2009 - 2010 . The years 2011 are refining.
|Ageing and Fining||4 years (a minimum of 2 years in Slavonian oak barrels) and 3/4 months in the medium toasted Allier barriques refinement 4 months in bottle|
|Ageing||At least 24 months|
|Color||Brunello Montosoli has a deep ruby red colour which turns a garnet red with age.|
|Aroma||Its bouquet has outstanding character with hints of black cherry, blackberries, raspberries, violet, liquorice, vanilla and a slight accent of pink peppercorn.|
|Taste||On the palate it reveals a dry, warm, velvety flavour, rich in substance and noble pedigree, ending with a warm note that lingers persuasively.|
|Serving temperature||16°-18° C.|
|Blend description||Sangiovese 100%|
|Matching||Roast, Braised meat, Roasted red meat, Kill, Game, Stew, Pork shank|
|Ideal with||Meat Red|
|Classification||Brunello Di Montalcino DOCG|