DOC Montecucco Sangiovese Riserva
TASTING
COLOUR: ruby red with hints of garnet.
BOUQUET: elegant, intense ripe red fruits, violets, mineral notes, tobacco and leather, with a balsamic hint at the end.
FLAVOUR: mouth full of fruit, powerful impact of taste, with tight tannins in balance with good acidity. Lingering fruity tones.
COMBINE WITH: red meats and roasts, game, stews, cheeses
Product files per year
Below is the product file for the latest harvest. Please leave a message with your comments in the box at the bottom of the page. If you tasted our wine we would be happy if you would share your thoughts and/or experiences. Thanks!
| Annata: | 2007 |
|---|---|
| ZONA DI PRODUZIONE | Cinigiano (GR) |
| ALTITUDINE DEI VIGNETI | 350-450 m s.l.m. |
| SUPERFICIE VITATA | circa 7 Ha |
| SISTEMA D’IMPIANTO | cordone speronato |
| DENSITÀ D’IMPIANTO | 2,40 x 0,80 (5208 viti/Ha) e 2,20 x 0,80 (5682 viti/Ha) |
| Dati analitici: | 2007 |
| GRADAZIONE ALCOLICA | 14 % v/v |
| pH | 3,52 |
| ACIDITÀ TOTALE | 5,44 g/l ac.tartarico |
| ACIDITÀ VOLATILE | 0,70 g/l ac. acetico |
| ZUCCHERI RIDUTTORI | 2,17 g/l |
| ESTRATTO SECCO NETTO | 30,30 g/l |
| UVAGGIO | SANGIOVESE (100 %) |
| VINIFICAZIONE | Fermentazione spontanea condotta da lieviti autoctoni in tini tronco-conici di rovere da 70 Hl |
| AFFINAMENTO | in tini tronco-conici di rovere da 70 Hl per 10 mesi e in botte da 20 Hl in rovere di Slavonia e francese per altri 12 mesi |
| INVECCHIAMENTO | 6 mesi in bottiglia bordolese |
| BOTTIGLIE PRODOTTE | 2.808 |
| ENOLOGO | Daniele Rosellini |
The 2007 harvest began earlier than the 2006 one of about one week. There has been, therefore, a great difference on the date of harvest, despite the significant advance of vegetative growth, aided by above average temperatures and suggested different scenario expectations. If, in fact, there was no real winter, prompting fears of an early seasonal drought, the rains in June and August paved the way to a new birth and growth. The course of the spring-summer season provided the best quality grapes with different peaks of excellence, with perfect clusters in terms of health and balance in all components, with a high sugar content, according to some wines with good structure. The Sangiovese harvest began starting from September 17th. During winemaking, the must submitted regular fermentation kinetics that allowed to enhance the extraction of aromatic compounds from the skins, making the new wine very fruity.
Scheda tecnica DOC Montecucco Sangiovese Riserva 2006 – Clicca qui:scheda tecnica RISERVA 2006
Assaggiato a VinoVinoVino 2011 e devo dire che mi è piaciuto molto.
Spero di riuscire a venire nella vostra azienda al più presto.