Wine Information
VARIETY:
Sangiovese 100%
YIELD/HECTARE:
35 hl/ha (2.00 Tons/Acres)
HARVEST PERIOD:
First week of October
VINEYARD PRACTICES:
Manual
FERMENTATION VATS:
Stainless steel
FERMENTATION TEMPERATURE:
< 30° (86° Fahrenheit)
ALCOHOL BY VOLUME:
14,5%
LENGTH OF FERMENTATION:
12 days
LENGTH OF MACERATION ON THE SKINS:
32 days
MALOLACTIC FERMENTATION:
Immediately done after the alcoholic fermentation
MATURATION METHOD:
Slavonian oak casks and in French oak barrels
LENGTH OF MATURATION:
from harvest to January 1st of the following 5th year, after having spent a minimum of 2 years in wood, and 4 months in the bottle
BOTTLE FORMATS:
0,375 lt., 0,75 lt., 1,5 lt., 3 lt.
PRODUCER'S COMMENTS:
CastelGiocondo Brunello di Montalcino presents a clear ruby red with garnet highlights. Pronounced notes of blackberry elegantly accompanied by floral notes such as violet. The nose is complex and well-blended: spicy notes of black pepper and clove, tobacco and leather, and “jus de viande” reflect well the evolution of the wine. Resonating tannin textures, mellow structure with a long and elegant finish.
SERVING SUGGESTIONS:
Beef stews, braised meats and aged cheeses.
TASTING NOTES/AWARDS
JamesSuckling.Com 94 points - 2007
Wine Enthusiast 95 points - 2007
I vini di Veronelli 93 Points - 2007
Source: info@frescobaldi.it, www.frescobaldi.it
