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Wine Information

VARIETY:
Sangiovese 100%

YIELD/HECTARE:
45 Hl/Ha (2.63 Tons/Acres)

HARVEST PERIOD:
End of September, beginning of October

VINEYARD PRACTICES:
Mostly manual, partly mechanical

FERMENTATION VATS:
Stainless steel

FERMENTATION TEMPERATURE:
30C° (86° Fahrenheit)

ALCOHOL BY VOLUME:
14,5%

LENGTH OF FERMENTATION:
12 days

LENGTH OF MACERATION ON THE SKINS:
15 days

MALOLACTIC FERMENTATION:
Immediately following alcoholic fermentation

MATURATION METHOD:
Part in 80 hl and in 100 hl Slavonian oak casks, part in french oak barrels

LENGTH OF MATURATION:
12 months and 4 months in bottles


GENERAL INFORMATION:
Campo ai Sassi Rosso di Montalcino displays the same characteristics as Brunello, but in a more youthful, less complicated manner. It is produced from the same grape, sangiovese, but younger vineyards yield wines that are aromatic and elegant, and less tannic than Brunello.

ESTATE AND VINEYARD LOCATION:
Castel Giocondo Estate in Montalcino

ALTITUDE:
250-450 m

VINEYARD SIZE:
90ha, within the 152 ha of sangiovese registrered in the DOCG Brunello di Montalcino appellation

EXPOSURE:
South, southwest

SOIL TYPE:
Rich in "galestro", with clay, limestone, and rich in calcium

PLANTING DENSITY:
5.500 vineyards/ha

TRAINING SYSTEM:
Low spur pruned cordon

VINEYARD AVERAGE AGE:
Since 1990 the vineyards recently plant

VINTAGE REPORT:
During the month of August two verified climatic events of extraordinary importance
elements. The first half of August was characterized by sunny days, with daytime temperatures never above 30°C, and very cold nights. In the second part of August the strength of the sun gave power and concentration to the red grapes. The final result is that we have obtained red grapes of extraordinary health, mature,
concentrated and rich in polyphenols. The harvest began the 16 th of August and was completed the 5th of October.


PRODUCER'S COMMENTS:
Campo ai Sassi 2011 appears a lively,purple-fleckedruby. Its complex,multi-layered bouquet boasts fragrances of wild berry and luscious notes of roast espresso bean and cocoa powder, lifted by subtle nuances of spice. Its structure and body are superb and finely balanced, while the finish, with delicately aromatic fruit, seems almost endless.


SERVING SUGGESTIONS
Egg-pasta dishes such as pappardelle in hare sauce,or with boar, or with any red meat, whether steak or stews.

TASTING NOTES / AWARDS
JamesSuckling.Com - 90 Points


Source: info@frescobaldi.it, www.frescobald.it

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Information

Origin

Florence, Tuscany

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