2017 Pian dell'Orino Rosso di Montalcino Tuscany, Italy

2017 Pian dell'Orino Rosso di Montalcino Tuscany, Italy

$65.00

Viticulture: Biodynamic
Soil type: In 2018, the Rosso di Montalcino was produced of grapes sourced from our vineyards Pian dell’Orino and Pian Bassolino (middle part of the vineyard), and therefore expresses the diversity of our soils. Calcareous clay, easy weathering marls, blue-grey limes from the Pliocene and Flysch soils are the most important sedimentary soils. Their origins differ and date back to the geologic era of the Cretaceous – Tertiary boundary. The vines situated to the south-east are exposed to soils very often containing volcanic elements resulting from the eruptions of the nearby Monte Amiata. Thanks to a considerable content of clay in the soil, the grapes develop heightened fresh and fruity aromas.
Elevation: The grapes for this wine come from the vineyards Pian dell’Orino and Pian Bassolino, which are situated at 320 m and at 500 m above sea level; the age of these vines was 20 years at the time of harvest.
Grapes: Sangiovese (different clones)
Method of fermentation: All grapes are carefully checked and selected in the vineyard in the days before harvest. During the cellaring of the grapes, the berries for the Rosso di Montalcino are checked and selected in the same way as is done for the Brunello. The destemming machine already makes a preselection sorting out insects and dry berries. A second, manual selection takes place at the triage table before all the berries pass an optical sorting machine. Only healthy and ripe berries end in the vinification vat thanks to this strict selection. Spontaneous fermentation started in one day, reaching a maximum temperature of 31°C, and taking only 15 days until completion. Then then young wine macerated on the skins for a further 12 days. After racking, the young wine matured in 25 hl oak barrels for a period of 28 months. The malolactic fermentation set in immediately following the alcoholic fermentation still in the fermentation vat. As always no artificial yeast or other enzymatic or technological additives were used during the whole winemaking process.

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