Wine tech sheets

Brunello di Montalcino DOCG 2012

WINE APPELLATION

Brunello di Montalcino 2012 DOCG

CLONE

Sangiovese 100%

TASTING NOTES

COLOUR

Ruby red with light garnet

PARFUMES

Big fruit-driven wine typical of Pian delle Vigne zone. Sweet plain and generous.

TASTING NOTES

Juicy dark cherries, licorice, tobacco sage and menthol all burst from the glass. The 2012 is clearly built for drinking over the near -term. Anticipated maturity: 2017 – 2022

TERROIR CHARACTERISTICS AND PRODUCTION CODE

ESTATE SIZE AND SOIL

87 ha, Eocene soil with

Ferruginose, rich in

Skeleton.

HEIGHT ON SEA LEVEL

300 m

PARCEL SURFACE

2,5 ha

EXPOSURE

South-South West

VINEYARD

5000 plants per ha

GROWING SYSTEM

Cordone speronato

 WINE MAKING SPECS

TONS PER HA

6 max/ha

HARVEST PERIOD

First week of October

HARVEST METHOD

By hand  

OENOLOGIST TEAM

Giacomo Cesari (Matura)

FERMENTATION VATS

Steel Inox 304 tanks –

Size 107 hl each.

TEMPERATURE DURING FERMENTATION

28° C

LENGHT OF FERMENTATION

20 – 28 days

OVERALL COLOUR AND ALCOHOL  EVOLUTION

28 days

LACTIC FERMENTATION

Done

AGEING IN WOOD

Oak barrels 30–40 hl and 6 hl tonneaux

LENGHT OF AGEING

4 years minimum

DATE OF BOTTLING

October 2016

AGEING IN BOTTLE

6 months at least

 

Rosso di Montalcino       DOC 2015

WINE APPELLATION

Rosso di Montalcino 2015 DOC

CLONE

Sangiovese 100%

TASTING NOTES

COLOUR

Deep ruby red

PARFUMES

Intense note of cherry, violet, and plum, silked by the Noble spices of wood.

TASTING NOTES

Layers of fruit lingering the palate. The wine shows elegance and complexity surprising with a long aftertaste. Can be defined as a "Little Brunello".

TERROIR CHARACTERISTICS AND PRODUCTION CODE

ESTATE SIZE AND SOIL

87ha

HEIGHT ON SEA LEVEL

300 m

PARCEL SURFACE

5 ha

EXPOSURE

South-South West

VINEYARD

5000 plants per ha

GROWING SYSTEM

Cordone speronato

 WINE MAKING SPECS

TONS PER HA

8 max/ha

HARVEST PERIOD

End of September

HARVEST METHOD

By hand  

OENOLOGIST TEAM

Giacomo Cesari (Matura)

FERMENTATION VATS

Steel Inox 304 tanks –

Size 107 hl each.

TEMPERATURE DURING FERMENTATION

28° C

LENGHT OF FERMENTATION

18 days

OVERALL COLOUR AND ALCOHOL  EVOLUTION

24 days

LACTIC FERMENTATION

Done

AGEING IN WOOD

Oak barrels 30–40 hl and 6 hl tonneaux

LENGHT OF AGEING

2 years minimum

 AGEING IN BOTTLE

6 months

Unus Solus IGT 2012

WINE APPELLATION

Unus Solus (means unique in Latin) IGT 2012

CLONE

Sangiovese 50% Cabernet 25% Merlot 25%

 TASTING NOTES

COLOUR

Deep rubin red

PARFUMES

Complex at the nose, with intense notes of cherry, violet, and plum, silked by the nobles spices of wood.

TASTING NOTES

Well balanced on the palate. The wine is solid and shows elegant and silky tannins with a long aftertaste. Can be defined as an expression of the Montalcino terroir.

TERROIR CHARACTERISTICS AND PRODUCTION CODE

ESTATE SIZE AND SOIL

87 ha

HEIGHT ON SEA LEVEL

300 m

PARCEL SURFACE

5 ha

EXPOSURE

South-South West

VINEYARD

5000 plants per ha

GROWING SYSTEM

Cordone speronato

WINE MAKING SPECS

TONS PER HA

8 max/ha

HARVEST PERIOD

End of September

HARVEST METHOD

By hand  

OENOLOGIST TEAM

Giacomo Cesari (Matura)

FERMENTATION VATS

Steel Inox 304 tanks –

Size 107 hl each.

TEMPERATURE DURING FERMENTATION

31° C

LENGHT OF FERMENTATION

8 – 10 days

OVERALL COLOUR AND ALCOHOL  EVOLUTION

15 days

LACTIC FERMENTATION

Done

AGEING IN WOOD

6 hl tonneaux

LENGHT OF AGEING

2 years minimum

DATE OF BOTTLING

September 2014

AGEING IN BOTTLE

6 months

Dragone IGT 2011

WINE APPELLATION

Dragone IGT 2011

CLONE

Cabernet Sauvignon 100%

TASTING NOTES

COLOUR

Dark Purple with purple reflections  

PARFUMES

Powerful Nose of plum black currant and black cherry, supported by a power alcoholic fruit of the terroir of  Montalcino.

TASTING NOTES

On the palate the wine is enveloping, full and pulpous with a longlasting sweet aftertaste.

TERROIR CHARACTERISTICS AND PRODUCTION CODE

ESTATE SIZE AND SOIL

87 ha

HEIGHT ON SEA LEVEL

300 m

PARCEL SURFACE

5 ha

EXPOSURE

South-South West

VINEYARD

5000 plants per ha

GROWING SYSTEM

Cordone speronato

 WINE MAKING SPECS

TONS PER HA

4 max/ha

HARVEST PERIOD

Second week of October

HARVEST METHOD

By hand  

OENOLOGIST TEAM

Giacomo Cesari (Matura)

FERMENTATION VATS

Steel Inox 304 tanks –

Size 107 hl each.

TEMPERATURE DURING FERMENTATION

28-30° C

LENGHT OF FERMENTATION

12 days

OVERALL COLOUR AND ALCOHOL  EVOLUTION

16 days

LACTIC FERMENTATION

Done

AGEING IN WOOD

6 hl tonneaux allier wood and barriques

LENGHT OF AGEING

2 years minimum

DATE OF BOTTLING

Febraury 2014

AGEING IN BOTTLE

3 months at least

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