Wine in Rosso di Montalcino

100% Sangiovese. Fruit-forward, with complex red fruit and lightly spicy notes. Soft and pleasantly fresh tannins with a long finish. As one of the original estates of Montalcino and now the largest certified organic estate in Tuscany, Col d’Orcia is a leader in Brunello di Montalcino, helping to define and promote one of Italy’s most prestigious wine regions. Tradition, integrity and sustainability are the pillars of the estate, whose classic style wines are celebrated all over the world. Proudly defined as an ‘organic island,’ Col d’Orcia is committed to maintaining the natural environment in which it operates and has, for many years, employed organic farming practices. The entire estate includes vineyards, gardens, olive groves, tobacco and wheat fields, which are all farmed following exclusively organic agricultural practices. In 2010, the estate underwent the organic farming certification process and is now the largest certified organic wine producing farm in all of Tuscany 92pts James Suckling 11/19 2016V 90pts Wine Advocate 1/19 2016V

Vinous and elegant, this Rosso di Montalcino was aged in old Slavonian casks for just under a year before bottling. The Pian delle Querci winery is a small property located in the picturesque village of Montalcino. They have a mere 2 ha of vines dedicated to making this fine Tuscan red wine that you can drink while you're waiting for your Brunello to age.

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Wine Enthusiast 94 The hand picked grapes undergo a 36 to 48 hour cold soak to facilitate fruit and color extraction. A long, cool fermentation is carried out in temperature controlled horizontal stainless steel fermenters fitted with rotating paddles that mix the cap of skins with the fermenting juice. The resulting wines are deeper in color with rounder, richer fruit, and more velvety tannins than wines using traditional pump over extraction. The wines are aged in large Slovenian oak uprights that allow a gentle maturation without the intrusion of wood flavors or tannins. Intense Ruby color. Velvety and mouth filling with supple yet firm tannins.

Suitable for vegans. BOUQUET AND TASTE: Offering fruity and light spicy notes, accompanied by typical scents of wood. Optimal structure and harmony in taste, thanks to the perfect balance of softness and tannin. PAIRINGS: Dried sausages, "scottiglia" of chicken, roast meat, quality poultry and Pecorino cheese.

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This is a fresh and tonic wine and what it lacks in complexity, it makes up for in good cheer and friendliness. Extreme temperature control and 12 months of Slavonian oak aging account for the wine's aromatic freshness and its textural richness. The wine is engineered for immediate consumption.

This Rosso di Montalcino of great elegance results from the perfect combination of tradition and innovation. Research in the vineyards, clonal selection and unique personality distinguish the wines from the Poggio alle Mura range, the prestigious selection by Castello Banfi.

Colour and sight: Dark brown-red. A compact white-yellow, stable and lacing head. Scent: Touches of caramel, mocha and chocolate. Spices such as liquorice and coriander are also present. Flavour: Initially, a very good mouthfeel of alcohol and softness. This is followed by an increasing bitterness, partially from the hop, but also from the roasted malt and chocolate malt. Towards the end a nice balance between bitterness, sour and sweet.

Deriving from fruit grown on the younger vines of Valdicava Filai Lunghi, Lago, Cipressi and Nova vineyards, this '12 Rosso shimmers across your palate on a bed of ripe berries and plums, a smattering of cinnamon, and a touch of earth, leather and cigar wrapper. A Valdicava Rosso di Montalcino is a "baby Brunello" in any year, and it allows Brunello enthusiasts to experience the beauty of the vintage years before Brunello's release.

100% Sangiovese from vineyards between 15 and 25 years old. The Siro Pacenti estate practices sustainable agriculture. The natural sediment that occasionally occurs in our bottles is evidence of our winemaking philosophy. They recommend to decant the wine before serving.

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Simple and earthy, this has aromas suggesting red berry, truffle and forest floor. The lean, diluted palate offers suggestions of cherry and orange zest alongside brisk acidity and frail, loose-knit tannins. Produced with select Sangiovese grapes and kept in casks for a minimum of 6 months. This wine ages in the bottle for 3 months to develop a brilliant red color. Pairs well with grilled meats, pastas, soups or cheeses.

A blend of Sangiovese from Laura Brunelli’s two vineyard parcels (which are both classified to produce Brunello): Podernovone at 500 meters above sea level, with a south west exposition and 20 year old vines; and Le Chiuse di Sotto in Canalicchio with a north-east exposure and 30 year old vines. The grapes are macerated on the skins for 18 days and then aged 10 months in Slavonian oak casks of 5-25 hectoliters.

Made for people who appreciate the unique experience of each glass of wine, and the surprising diversity of this wine compared to standard wines “made according to the prevailing taste”. Here fruity notes like sour cherry and wild berries, are combined with slight hints of vanilla and liquorice on the palate. With its balanced, full and persistent taste, this wine gives its best with first courses such as pasta with meat sauces, or grilled meat, roasts and middle-ripe cheese. Production area: Montalcino area (Si) Grape varieties: Pure Sangiovese Grosso 100% Soil properties: Average mixture with considerable skeleton Vines: 4 lots with Sangiovese Grosso, varying in orientation, clones and rootstock and sun exposure. Orientation: Partly full sun exposure. Partly on the Northeastern ridge, less exposed to the risks of hot and dry years. Altitude: 350 msl Harvest time: from 20 September to 10 October Yield: grapes: 50ql/ha, wine: 35hl/ha Harvesting method: Harvested by experienced staff of the estate, who know about the harvesting criteria. The grapes are gathered in the five lots in different phases, as the lots are distinguished by different rootstock, clones and orientation, thus guaranteeing the health and ripeness of the grapes. In every lot the best grapes, destined for separate vinification, are harvested in a first passage. During the second passage we gather what we call the “second class”, but we still leave those bunches with mildewed and sun-dried grapes on the ground. Vinification: 3 first selections expressing three different lots, 1 second selection (in total 4 different masses), are vinified separately. After mechanical separation and pressing with added dry ice the small steel fermenting vats are filled and the must is cooled down with the help of cooling facilities and dry ice, to hinder the fermentation process for 36/48 hours. Fermentation temperature is about 28° C. The fermentation process lasts 15/20 days, contact with the grape skins lasts for up to 30 days, during the fermentation the must is pumped over, manually mixed and slightly pressed. Only after racking the various first selections are composed, in order obtain every year the best possible product of the vintage. Ageing: 50% for 12 month in oak barrels of 15 ql, 50% in steel vats. Bottle ageing: minimum 6 months Quantity produced: 3000 bottles of 0,75 l Alcohol content: 14,00% Sugar: 0,5 g/l TASTING: Uncork 30 minutes before serving. Suggested serving temperature 20° C

Quite dark ruby red. Rosso di Montalcino has a pervasive bouquet, very generous and varied,with hints of violet, raspberry and pomegranate. The flavor is warm, dry, generous, and well-balanced. Pairs well with red meat, pasta with sauces, and mature cheese.

Produced mostly from our youngest vineyards, it represents our calling card for Canalicchio di Sopra wines: a young, fruity, and versatile expression of our Sangiovese. The first vintage was produced in 1975 when it was still called Red Wine from Brunello vines.

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