Talenti - Rosso Di Montalcino 2018 Ml. 750
To 12 months
The company was established in 1980, when Pierluigi Talenti decided to buy the fascinating property and grounds with which he had fallen in love in the Fifties, when he had decided to leave the mountains of his native Romagna for the sweet and sunny hills of Montalcino.
Experience and thorough research on clones in the whole area of Montalcino, combined with a healthy respect for tradition, allowed the company to reach the high levels of quality in enjoys today. Since 1999 the company is direct from Talenti family, in the person of his nephew Riccardo Talenti, who, matching tradition to the continuous research of new technologies, continues the work with same dedication and passion of the past years.
Situated in the South area of Montalcino, not far from the small medieval borough of S. Angelo in Colle, stands Pian di Conte, a beautiful building of antique origins, which looks on the gentle valley of the river Orcia and is the seat of the Talenti winery. At present the company owns a total of 40 hectares, 20 of which are vineyard (Brunello, Rosso di Montalcino and I.G.T.), 4 hectares olive-grove and the rest orchard, forest and sown ground.
The company owns about 21 hectares of vineyard of which 16 ha are dedicated to Sangiovese vines from clones obtained by research in Tuscany. The plants which are cultivated in the area of Montalcino have been selected personally by Pierluigi Talenti himself. The resulting product has great character and personality. The remaining 5 hectares are planted with indigenous and international varieties, such as Colorino, Canaiolo and Syrah, Merlot and Cabernet.
The vines grow in a soil of medium density with rock fragments and is situated at an altitude of about 200 to 400 m a.s.l., an area very well suited for high-quality production, further backed by a micro-climate which particularly favours viticulture. Planting density goes from around 5000 plants/ha of the old vineyards, to up to 7000 plants/ha of the more recent ones, all trained with the spurred cord method.
The company's production centre includes 3 different areas: the fermentation room, the wine cellar and the bottling and stocking area.
Before to reach the fermentation room the fruits, harvested carefully by hand to preserve their quality and integrity, are collected on a vibrant table, where the grapes first and the berries then are selected. The fermentation room has a capacity of about 2000 hl and is composed by new and modern stainless steel vats, where the wines are vinificated in temperature controlled.
It's in the wine cellar that we could breathe the real connection with the tradition. Here in a natural and constant temperature of 18-20°C the wine age in 1000 hl in medium-sized wooden casks made of Allier and Slavonian oak and 600 hl in Allier-casks.
|Ageing and Fining||Of 8 months partially in French oak tonneau and partially in Slavonian oak barrels, follows an additional 4 months in bottle before release|
|Ageing||To 12 months|
|Color||Ruby red and intense colour with violet shimmers|
|Aroma||Intense, fresh and fruity scent with the varietals notes of cherry, plums and black cherry|
|Aroma||balsamic, Floral, Fruity, Spicy|
|Taste||Soft and mineral taste with a good structure and well-balanced tannins|
|Serving temperature||16°-18° C.|
|Blend description||100% Sangiovese|
|Matching||Ham , Pasta|
|Ideal with||Pasta Meat|
|Classification||Rosso Di Montalcino DOC|