Wines

Brunello di Montalcino DOCG

Production Area

Hillside terroir with good sun exposure for most of the day. The average altitude is 400 meters above sea level.

Vineyard and Cellar Practices

High density of vines in the vineyards, attentive choice of vine-stocks according to the characteristics of each part of the estate and the use of highly selected clones, not to mention the scrupulous care and attention dedicated to each individual vineyard ensure a low yield of healthy grapes characterized by concentration and high levels of color and tannins. The San Carlo estate removes bunches in excess when the grapes begin to change color in order to allow the remaining bunches to ripen perfectly. The harvest is done by hand and the grapes are placed in small crates. The fermentation takes place in stainless steel vats in a temperature controlled environment. In order to guarantee the best and most delicate extraction of quality polyphenols and color contained in the grape skins, the wine is pumped over and the cap formed by the skins is broken on a daily basis during fermentation. The malolactic fermentation occurs naturally in the period following the alcoholic fermentation. The wine is aged in 30 HL Slavonian oak barrels. The length of the period of aging varies according to the characteristics of each wine. We also provide a period of bottle aging to allow the wine to reach a perfect equilibrium.

Grape Varietal

A clone of Sangiovese, locally known as "Brunello". Before harvest we examine the grapes and remove those that do not reach our standards. When we harvest we do so by hand and, again, select only the best grapes for our Brunello. In this way we are sure of having the ideal starting material for our wine.

Vinification

Fermentation in contact with the skins for 15-18 days at a controlled temperature of 28 C or below. We use 100 HL stainless steel vats, designed specifically for the delicate extraction of tannins and color.

Aging

4 years, in total of which 3 are spent in 30 HL Slavonian oak barrels. The wine spends at least 6 months bottle aging in a temperature controlled environment.

Organoleptic Characteristic

Color:intense ruby red with youthful hints.
Bouquet: fresh, ample and rewarding, characterized by spicy aromas, jammy berries, marked notes of tobacco, with pleasant hints of vanilla.
Taste: great structure. The full body embraces a noteworthy quantity of mature tannins that gradually mature in the bottle over time. Good length and finale.
Total Acidity: 5,50 g/l
Alcool: 14.0% vol
Dry Extract Tot. 31,50 g/l

Production Regulations of Brunello di Montalcino DOCG
Long regarded as the finest expression of Italian oenology Brunello di Montalcino is produced exclusively from Sangiovese grapes (named "Brunello" in Montalcino). And it is made according to the standards of a severe discipline that, as well as fixing limits on yields per hectare , the period of obligatory ageing and the characteristics of the product, also establishes that before the wine can be sold it must be subjected to examination by an appropriate commission. This inquiry ensures that the wine has the requisites of special quality. Only then can it bear the declaration: DENOMINAZIONE DI ORIGINE CONTROLLATA E GARANTITA (President Decree of July 1, 1980 and ensuing modifications).

Production area: the communal territory of Montalcino
Variety: Sangiovese (named “Brunello” in Montalcino)
Maximum yield of grapes: 80 quintals per hectare (Delibera Regione Toscana 648 of 07/25/2011:the maximum yield of grapes starting from the 2° hectare of vineyard is 60 quintals per hectare)
Yield of wine from grapes: 68%
Obligatory ageing in wood: 2 years in oak casks
Obligatory ageing in bottles: 4 months (6 months for the riserva)
Colour: intense ruby red, tending to garnet with ageing
Odour: characteristic and intense perfume
Falvour: dry, warm, a bit tannic, robust and harmonic
Minimum alcohol grade: 12,5% by volume
Minimum total acidity: 5 g/lt
Minimun net dry exstracts: 24 g/lt
Bottling: must take place in the production area
Available for sale: 5 years after the harvest year (6 years for the Riserva)
Packaging: Brunello di Montalcino can be put on sale only in Bordeaux type bottles.

Rosso di Montalcino DOC

Production Area

Hillside terroir with good sun exposure for most of the day. The average altitude is 400 meters above sea level.

Vineyard and Cellar Pratices

High density of vines in the vineyards, attentive choice of vine-stocks according to the characteristics of each part of the estate and the use of highly selected clones, not to mention the scrupulous care and attention dedicated to each individual ineyard ensure a low yield of healthy grapes, characterized by concentration and high levels of color and tannins. The San Carlo estate removes bunches in excess when the grapes begin to change color in order to allow the remaining bunches to ripen perfectly. The harvest is done by hand and the grapes are placed in small crates. The fermentation takes place in stainless steel vats in a temperature controlled environment. In order to guarantee the best and most delicate extraction of quality polyphenols and color contained in the grape skins, the wine is pumped over and the cap formed by the skins is broken on a daily basis during fermentation. The malolactic fermentation occurs naturally in the period following the alcoholic fermentation. Aging takes place in stainless steel tanks in order to maintain this wine's freshness. The length of the period of aging varies according to the characteristics of each wine. We also provide a period of bottle aging to allow the wine to reach a perfect equilibrium.

Grape Varietal

We make our Rosso from the same grape we use to produce Brunello di Montalcino, Sangiovese, known in Montalcino as "Brunello".

Vinification

Fermentation in contact with the skins for 15-18 days at a controlled temperature of 28 C or below. We use 100 HL stainless steel vats, designed specifically for the delicate extraction of tannins and color.

Aging

12 months in 30 HL stainless steel vats, followed by a period of bottle aging.

Organoleptic Characteristic

Color: Dense ruby red with youthful purple tones.
Bouquet: Intense and concentrated with ripe fruit and a pleasant fresh vinosity.
Taste: The San Carlo Rosso di Montalcino is full-bodied and complex. The tannic structure is consistent and perfectly balanced with the noble tannins from the grapes.
Total Acidity: 5,45 g/l
Alcool: 13.5% vol
Dry Extract Tot. 31,10 g/l

Production Regulations of Rosso di Montalcino DOC
Production area: the communal territory of Montalcino
Variety: Sangiovese (named “Brunello” in Montalcino)
Maximum yield of grapes: 90 quintals per hectare (Delibera Regione Toscana 648 of 07/25/2011:the maximum yield of grapes is 80 quintals per hectare) Yield of wine from grapes: 70%
Put on sale: 1 st of September of the year following the vintage
Colour: intense ruby red
Odour: characteristic and intense perfume
Flavour: dry, warm, slightly tannic
Minimum alcohol grade: 12% by volume
Minimum total acidity: 5 parts per 1,000
Minimun net dry exstracts: 22 parts per 1,000
Bottling: must take place in the production area
Packaging: Rosso di Montalcino can be put on sale only in Bordeaux type bottles.


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