VINEYARD: 10 Ha in south-eastern Montalcino, 25 year old vines, espalier and Guyot training-system, 4.500 plants x Ha. 50% Sangiovese, 50% Cabernet Sauvignon.
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 10 days. The wine ages for 10 months in a mix of 30 Hl Slavonia oak casks and French oak tonneaux, prior to bottling and release on the market.
| APPELLATION |
Sant’Antimo Doc |
| VINTAGE |
2004 |
| GRAPE COMPOSITION |
50% Sangiovese, 50% Cabernet Sauvignon |
| TYPE |
Red / Dry |
| VINEYARD | 2 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 |
13.5% |
| PRODUCTION |
10.000 bottles |
AWARDS |
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| TASTING NOTES |
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| WINE MAKING |
Sangiovese and Cabernet grapes are hand-picked the last week of September, destemmed and pressed. The resulting must ferments in stainless steel tanks for 2 weeks at controlled temperature with selected yeasts. The wine ages for 14 months in French oak tonneaux. The wine matures for 3 months in bottle prior to commercial release. |
| FOOD MATCH |
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| Producer Home page: |
Molino Sant’Antimo |
| WEBSITE: | |
| WINE REGION: |
 Tuscany |
Tue, Jul 28, 2009
Tuscany