Questo vino
Vineyard and terroir
The fruit comes from Montalcino vineyards situated between 300 and 520 metres above sea level, with south-western exposure and coarsely textured galestro soils. The vines were 15–20 years old. They were trained to spurred cordon and planted at a density of 5,000 vines per hectare.
Grapes
100% Sangiovese Grosso.
Vinification
The grapes were picked by hand into crates at the end of September. Vinification took place in temperature-controlled stainless-steel tanks at 28–30°C for 12–14 days. An automated piston system was used for punch-downs.
Ageing
The wine matured for 40 months in 50–100 hl Slavonian oak casks, followed by at least six months in bottle. Compared with the Brunello di Montalcino Annata, the Riserva receives an additional ten months in oak, intended to build greater balance, complexity, tertiary aromas and longevity.
Technical data
- Bottle size: 750 ml
- Production: 7,000 bottles
- Training system: spurred cordon
- Planting density: 5,000 vines/ha
- Cellaring potential: 40 years or more
Tasting profile
Deep ruby red with garnet highlights. The broad, complex bouquet combines very ripe, almost spirit-soaked fruit with gradually developing tertiary notes of liquorice, cocoa and coffee. The palate is savoury and full, with marked freshness and appealing red-fruit notes. Soft but clearly present tannins, lively acidity and persistent flavour point to a long evolution in bottle.
Serving and pairing
Serve at 18°C. Pair with grilled meats, game, mature cheeses and truffles, or enjoy on its own as a contemplative wine.
Vintage notes
The 2006 growing season was exceptional for Sangiovese. A single rainfall event in mid-September was followed by abundant sunshine, allowing gradual, balanced ripening. The grapes achieved optimal potential alcohol and acidity, with plentiful, readily extractable colour compounds and a high concentration of tannins.
Label / history
The Riserva carries the Black / Gold Label. It was developed to offer greater structure than the Brunello di Montalcino Annata, with longer oak maturation contributing additional complexity and ageing capacity.
