VINEYARD: 4.5 Ha in south-eastern Montalcino, 25 year old vines, espalier and Guyot training-system, 4.500 plants x Ha. 100% Sangiovese.
WINEMAKING: Grapes are handpicked the first week of October and fermented into red wine in stainless steel tanks at controlled temperature with selected yeasts; maceration last for 14 days. The wine ages for 2 years in a mix of 30 Hl Slavonia oak casks and French oak tonneaux, prior to bottling and release on the market.
| APPELLATION |
Brunello di Montalcino Docg |
| VINTAGE |
2003 |
| GRAPE COMPOSITION |
100% Sangiovese |
| TYPE |
Red / Dry |
| VINEYARD | 3 Ha. situated in Castelnuovo dell’Abate, south-eastern part of Montalcino. 30 year old vines, density up to 4.000 plants per Ha. |
| SOIL |
Clayey soil rich in iron oxides with veins of sand, lying on a block of volcanic chalk [Tufo] |
| ALCOHOL |
14% |
| PRODUCTION |
25.000 bottles |
AWARDS |
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| TASTING NOTES |
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| WINE MAKING |
Sangiovese grapes are hand-picked the first week of October, destemmed and pressed. The resulting must ferments in stainless steel tanks for 3 weeks at controlled temperature with selected yeasts. The wine ages for 24 months in French oak tonneaux prior to bottling. The wine matures for 12 months in bottle prior to commercial release. |
| FOOD MATCH |
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| Producer Home page: |
Molino Sant’Antimo |
| WEBSITE: | |
| WINE REGION: |
 Tuscany |
Popularity: 17% [?]
Tue, Jul 28, 2009
Tuscany