| Producer: |
Collemattoni |
| Wine: |
Brunello di Montalcino |
| Grape Variety: |
100% Sangiovese Grosso |
| Production Zone: |
Sant’Angelo in Colle |
| Altitude: |
1,200 feet above sea level |
| Surface Area/Yield: |
11.5 acres, 2.4 tons per acre |
| Exposure: |
Southwest |
| Soil: |
Sandy Clay with Fossils and Marl |
| Vinification & Aging: |
removal of grape stalks, soft pressing, fermentation
in stainless steel casks at the controlled temperature of 28- 30°C,
maceration on the skins for 20-25 days with extracting technique
made with delestage (one a week) and pumping over (decreasing
along the process). Method of aging: it ages for a minimum of 30 months in Slavonian
oak barrels of 32 Hl. Then other 4 months in the bottle for refining.
Aging potential : 10-20 years according to vintage |
| Production: |
800 cases |
| Alcohol: |
1.53% |
| Description: |
Colour: brilliant red with burgundy reflects.
Bouquet: penetrating with memories of wild black fruits, black cherry and noble wood.
Taste: warm, dry and persistent |
| Food Pairing: |
Wine of great body and elegance. It can be served with all our best dishes of the Tuscan tradition: in particular with roasted meat, game, braised meat and ripe cheeses like Pecorino cheese. |
