| Origin |
Provenance: Estate of Castel Giocondo, Montalcino - Altitude: 250-450 m - Surface: About 90 ha, again as part of the 152 has registered as Sangiovese DOCG Brunello di Montalcino - Exposure: South, Southwest |
| Climate |
Since the beginning of harvest, Sept. 1 - with a slight delay compared to the average of recent years - the grapes occurred in optimal health conditions and quality assured by the 'constant attention and the work of technicians throughout the growing season. Spring '08 will be remembered as the wettest in decades, with temperatures well below the average. Rain and wind during flowering in June led to suboptimal un'allegagione: the clusters are presented with smaller berries, especially in Sangiovese.Tuttavia, light intensity and warm temperatures in July and August in Tuscany have allowed a partial recovery the late growing season. The summer months, including September, were warm and sunny el 'no problems of water scarcity have promoted a high level of maturity of all varieties, Sangiovese in the head. All these conditions led to the collection of excellent grapes, which give rise to very structured but balanced wines of course without the support of particular technologies. Simple and classic winemaking led to the extraction of velvety tannins. In particular it will be an excellent year for the Sangiovese: these wines are intense, full of color and texture, rich flavors and aromas of great diversity. |
| Soil composition |
Gravely soils of limestone and sandstone, rich in clay and calcium |
| Harvest |
Late September and early October - Operation: Mainly manual, mechanical part |
| Production technique |
Fermentation vats: Stainless steel |
| Vinification |
Length of maceration: 15 days - Malolactic fermentation: Done immediately after the alcoholic |
| Ageing |
Containers of aging: A part in Slavonian oak barrels, 80 hl and 100 hl, and partly in barriques - Time of maturation: 12 months and 4 in the bottle |
| Pairing |
Dishes like pappardelle pasta served with hare sauce, wild boar, red meat altirmenti, from steak to stew. |