Collosorbo - Brunello Di Montalcino Riserva 2010 Ml. 750
At least 24 months
Tenuta di Collosorbo was started in 1995 by Giovanna Ciacci from the division of her family’s estate, Tenuta di Sesta, which was founded in 1850
The Ciacci family always cultivated grapes, olives, and all types of grains. Giuseppe Ciacci bottled the estate’s first Brunello di Montalcino in 1966, the same year that the Producers Association was established and the estate’s Brunello was given a DOC label.
Nowadays, Giovanna Ciacci and her two daughters run the winery, maintaining the family crest as a tie to the past.
Giovanna takes care of the general administration of the winery. Laura Sutera Sardo works as both the enologist and viticulturist.
Lucia Sutera Sardo, the agronomist, is responsible for the commercial side of the winery.
The winery is located in the southern part of Montalcino, between Sant’Angelo in Colle and Castelnuovo dell’Abate.
The 30 hectares of vineyards are located at an altitude of around 250 meters above sea level.
The winery’s terrain, protected by the surrounding hills and nearby Mount Amiata, is influenced by the Mediterranean Sea and enjoys a warm and well-ventilated climate.
These characteristics make this area particularly suited for the cultivation of Sangiovese.
The vineyards have different characteristics even though they are close to each other.
The soil is mainly calcareous clay which produces wines with fine and complex aromas, good acidity and optimal extracts.
Some vineyards have iron particles in the soil which create a striking landscape due to the typical red color of the iron.
The wines produced in these vineyards are of high quality and with good notes of minerality.
And some of the vineyards with pebbly terrain produce wines with good structure and higher alcohol content.
The diversification of the terrain, the clonal selection, and the harvest broken up into different time frames for optimal grape cultivation make the best use of the land.
Organic manure is used and studies are conducted on winter pruning and arable farming management to always respect the entire ecosystem.
The oldest part of the wine cellar has an underground tunnel with narrow culverts that open up to small caverns dug into the tuff which probably originate from Etruscan times.
The destemming and crushing of the grapes are carried out lightly.
During the winemaking process, there are no punchdowns, only pumpovers which give the most delicate extractions.
This, in turn, lengthens the maceration time and results in complex yet elegant wines.
The winemaking takes place in stainless steel tanks at controlled temperatures.
Sangiovese is aged in French and Slavonian oak barrels that hold between 12 to 57 hectoliters.
The different liquid capacities and ages of the oak allow us to customize the aging of each wine in every step of its evolution.
The international varietals, Syrah, Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot, used for the Giovanna Ciacci Sant’Antimo Rosso, Le Due Gemme e Lula, age for around a year in small barrels (barriques) of French oak.
|Manufacturer||Tenuta Di Collosorbo|
|Ageing and Fining||In French oak barrels for 3.5 years followed by aging in the bottle for at least 12 months.|
|Ageing||At least 24 months|
|Color||Garnet red with ruby reflections|
|Aroma||Olfactory impressive range with elegant notes of spices, herbs, tobacco, blackberries, bay leaves and a background ferrous|
|Aroma||Floral, Fruity, Spicy, Burnt, Vegetal, Mineral|
|Taste||Elegant and cozy, with fine tannins and an endless persistence|
|Serving temperature||16°-18° C.|
|Blend description||Sangiovese 100%|
|Matching||Roast, Braised meat, Red meat, Roasted red meat, Red meat stew, Grilled meat, Kill, Game, Stew, Pork shank, Cured cheeses|
|Ideal with||Meat Red, Cured cheeses|
|Classification||Brunello Di Montalcino DOCG|