Cantina di Montalcino Rosso di Montalcino 2009

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Price: £15.30

Overview

Good depth of ruby-red colour, with lovely perfumes on the nose of fresh, red berries and blackcurrants. Intensely perfumed on the nose, with aromas of fresh fruit such as cherries, blackberries and black currants, with a spicy finish. On the palate, the wine is full bodied and rich with attractive fruit and well-balanced acidity. The strength of this producer lies in its ability to draw fruit from all over the zone. This means the power of wines from the south can be moderated by the elegance and aromatics found in wines from the north of the zone. The wines have a freshness allied to the power and structure typical of good Brunello. The Cantina di Montalcino was founded in 1975 and was acquired by the cooperative Cantine Leonardo in 1990. A great value wine from one of my favorite Italian regions. Right now, eVines is offering free shipping when you purchase as few as six bottles. I know that you are gonna love that. Cheers!

What: 100% Sangiovese

Where: Country – Italy  Region - Montalcino

When: 2009

Closure: Cork

Tech: Maceration on the skins took place during fermentation and lasted approximately 10 days, together with frequent, gentle pumping over. Temperature control (30-32°C) during fermentation encouraged good colour, the structure characteristic of Sangiovese and supple tannins. The wine was aged in Slovenian oak casks for at least 7-8 months before bottling.

Taste: Good depth of ruby-red colour, with lovely perfumes on the nose of fresh, red berries and blackcurrants. Intensely perfumed on the nose, with aromas of fresh fruit such as cherries, blackberries and blackcurrants, with a spicy finish. On the palate, the wine is full bodied and rich with attractive fruit and well-balanced acidity.

 

Meet the winemaker: 

DaVinci winemaker Riccardo Pucci has been making wine for 15 years. To explain his wine-making process - in mid-September, during harvest, each grower picks their grapes on their own and brings the grapes to the winery facility. Riccardo and his team select which grapes will be used for which wine and in which combination. The best of the best make their way into the DaVinci wines. Ricardo says, “The emotion comes from the work that I do. Taking the wine though its different phases is like taking a baby by the hand, knowing that it’s now in the bottle and someone is drinking it who appreciates it.”

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