Col D'Orcia - Brunello Di Montalcino 2010 Ml. 750
At least 24 months
Production area: Montalcino - Siena - Locality Sant'Angelo in Colle. Hilly lands enjoying a favourable southern position, giving a wonderful sunny exposure all day long. Average height: 300 m above sea level.
Weather conditions: A very good vintage with ordinary weather conditions: adequate rain in spring, regular hot and dry temperatures in summer. Nice autumn and excellent conditions for the harvest. As a result the wines are very concentrated, structured and have a long ageing capacity.
Manual harvest, characterised by a rigorous selection of the best bunches. A second selection takes place on the cellar selecting table. Maximum yield allowed by the Production Regulation is 80 q/ha.
Vinification: Fermentation on the skins for 18-20 days at controlled temperature below 30° C in wide steel tanks (150 hl), in order to obtain maximum and delicate tannin and colour extraction.
|Ageing and Fining||4 years, 3 of which in Slavonic and Allier 50 and 75 hl oak casks followed by at least 6 month refinement in bottles placed in storage at a controlled temperature.|
|Ageing||At least 24 months|
|Color||Deep ruby red with yet youthful hints|
|Aroma||Complex, fresh, full bodied and deep. The spices from the oak are deftly combined with the pleasant fruit|
|Aroma||balsamic, Boisé, Floral, Fruity, Spicy, Burnt|
|Taste||Of great effect: the impressive tannic structure is wrapped up in a generous, almost creamy, body issuing multidimensional taste feelings. The primary fruit and the positive evolution of the long ageing in the oak are perfectly integrated leading to a noble and elegant aftertaste.|
|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|