Style
Type
Still
Winemaker
Lorenzo Landi
Appellation
Rosso di Montalcino DOC
Varieties
Sangiovese
Viticulture
Cultivation System: Spurred cordon
Plant Density: 4500 plants/ha
Farming
Certified Organic
Terroir
Soil Type: Brunello di Montalcino originates from soil that is composed of clay loam, rich in pebbles giving it slight water stress in the final phase of maturation.
Altitude and Slope: The vines are located to the southwest at 130 m ASL with slope varying between 5% and 10%.
Vineyard
Seven total ha estate, two planted by Elia's father and five more added by Elia. 150-180 meters altitude
Vinification
Harvested at the end of September or beginning of October, grapes undergo soft pressing, fermentation in temperature-controlled stainless steel vats at 25°-28° and extraction of the noble compounds from the skins with the help of periodic pumping-over and racking. Maceration on the skins lasts between 15 and 18 days. The wine is aged for 6 to 7 months in medium-sized barrels and tonneaux. Before releasing, the wine ages in the bottle for 5-6 months.
Aging
Rosso di Montalcino ages for 12 months in large Slavonian oak barrels, undergoing periodic racking. It then refines for a few months in the bottle.
Features
Vegan
Available Sizes (L)
0.750
Distribution Area
Delaware, National, New Jersey, New York, and Pennsylvania
Shelf Talkers
Tech Sheets
Tasting Note
Red with good depth and intensity. Rim, denoting aging, tends to terracotta in color, then garnet. Very intense fragrances, expanded by a reducing aging process which amplifies the hints of tobacco and lavender, typical of a prime Sangiovese. Soft and rich at the start with very good structure, generous and lingering, very persistent finish. Aromas are also fully expressed in the mouth with the presence of balanced wood exalting the aromatics of the variety.
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