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$64.00
Col D'Orcia Brunello di Montalcino 2016—
$64.00
The Story
Brunello di Montalcino DOCG is the ace in the hole of the Col D'Orcia winery, which dates back to the second half of the 17th century, when it was acquired by ancient Sienese counts. The company has been active since 1933 and specializes in the production of organic wines tied to the regional tradition, based in Montalcino, a Tuscan town on the Sienese hills. It is a still red, with numerous awards under its belt over the years, including Wine Enthusiast, Decanter, Vinous, and many others. It is made with a blend of 100% Sangiovese grapes. The name of the grape variety comes from Mount San Giove in Santarcangelo di Romagna. Its origins are ancient, having been known since the Etruscans. It is a vine widespread especially in Central Italy, in the regions of Marche, Umbria and Tuscany. The grapes ripen late and are harvested around September and October. The harvest is done manually, in baskets. After the berries are picked, fermentation takes place on the skins, with natural and indigenous yeasts, at a controlled temperature below 30°C, for 18-20 days, in tanks specially designed to delicately extract both tannins and color from the must. The refinement continues for 4 years in Slovenian and Allier oak barrels, followed by bottle aging for another 6 months.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Brunello di Montalcino DOCG is the ace in the hole of the Col D'Orcia winery, which dates back to the second half of the 17th century, when it was acquired by ancient Sienese counts. The company has been active since 1933 and specializes in the production of organic wines tied to the regional tradition, based in Montalcino, a Tuscan town on the Sienese hills. It is a still red, with numerous awards under its belt over the years, including Wine Enthusiast, Decanter, Vinous, and many others. It is made with a blend of 100% Sangiovese grapes. The name of the grape variety comes from Mount San Giove in Santarcangelo di Romagna. Its origins are ancient, having been known since the Etruscans. It is a vine widespread especially in Central Italy, in the regions of Marche, Umbria and Tuscany. The grapes ripen late and are harvested around September and October. The harvest is done manually, in baskets. After the berries are picked, fermentation takes place on the skins, with natural and indigenous yeasts, at a controlled temperature below 30°C, for 18-20 days, in tanks specially designed to delicately extract both tannins and color from the must. The refinement continues for 4 years in Slovenian and Allier oak barrels, followed by bottle aging for another 6 months.
