VINEYARD: 38 Ha in Castelnuovo dell’Abate / Montalcino, at 300 mt altitude. 25 to 35 year old Sangiovese vines, espalier 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 ambient yeasts; maceration last for 10 days. The wine ages for 10 months in 30 Hl Slavonia oak casks prior to bottling and release on the market.
| APPELLATION |
Rosso di Montalcino Doc |
| VINTAGE |
2004 |
| GRAPE COMPOSITION |
100% Sangiovese |
| TYPE |
Red / Dry |
| VINEYARD | 10 Ha. situated in Castelnuovo dell’Abate, south-eastern part of Montalcino. 20 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% |
| PRODUCTION |
40.000 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 ambient yeasts. The wine ages for 10 months in Slavonia oak casks of medium capacity (20-30 Hl) prior to bottling and commercial release. |
| FOOD MATCH |
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| Producer Home page: |
Mastrojanni |
| WEBSITE: | |
| WINE REGION: |
 Tuscany |
Popularity: 11% [?]
Mon, Jul 27, 2009
Tuscany