Salvioni - La Cerbaiola
Brunello di Montalcino 2021
Other years:
2020| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese Grosso |
| Aging | After racking, the clean wine remains in stainless steel for several more months, during which it undergoes malolactic fermentation; at the end, after transferring, it is placed in barrels. Maturation takes place in large Slavonian oak barrels of 18–22 hectolitres with medium toasting; the barrels are divided between two cellars (the older ones at the estate and the newer ones in the historic centre). |
| Other years | 2020 |
- Name and grape variety: Brunello di Montalcino DOCG made exclusively from Sangiovese Grosso
- Vinification: fermentation in steel tanks with indigenous yeasts and maceration for 28–30 days
- Ageing: Slavonian oak barrels with medium toasting and bottle maturation
- Organoleptic profile: undergrowth, red fruits and cherry; velvety and persistent tannins
- Serving and pairings: decant for one hour; ideal with roast beef and game
Description
What kind of wine it is
Brunello di Montalcino Salvioni La Cerbaiola is a still red wine with Denomination of Controlled and Guaranteed Origin from Tuscany. Produced exclusively from Sangiovese Grosso grapes, it reveals intense aromas of undergrowth intertwined with clear notes of red berries and ripe cherry. On the palate, the sip is structured and precise, characterised by a rich extract and present yet smooth tannins. A well-balanced acidity supports the long-lasting flavour of this wine, which is fermented in steel and aged in oak barrels, making it ideal for pairing with roast red meats and game.
Where it comes from
This wine originates in Tuscany, in the area of Montalcino, from hillside vineyards situated at an altitude between 420 and 440 metres. The vines benefit from excellent south and south-east exposure, which ensures good natural ventilation. These conditions create a microclimate favourable to late ripening, with the harvest taking place between the end of September and the beginning of October. The soil is strongly characterised by galestro, a stony marl typical of the area, which gives the wine a distinctive softness and contributes to the perfect balance of acidity.
How it is produced
Production begins with low-yield viticulture and a rigorous selection of bunches. Vinification takes place in stainless steel vats with spontaneous fermentation from indigenous yeasts. In the absence of artificial climate control, temperature management is handled manually through frequent pumping over and délestage. The prolonged maceration on the skins lasts for about 28-30 days. After racking, the wine completes malolactic fermentation in steel before being transferred. Maturation continues in large medium-toast Slavonian oak barrels and finishes with appropriate bottle ageing.
History and Curiosities
Among the most fascinating curiosities of this Brunello is the management of its ageing process: the Slavonian oak barrels are divided between two cellars, one located at the estate for the older barrels and another in the historic centre for the newer ones and for tastings. Furthermore, the excellence of this vintage has been recognised internationally, achieving the exceptional score of 97 from Robert Parker.
Awards
-
2021
97/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 1985
- Oenologist: Attilio Pagli
- Bottles produced: 10.000
- Hectares: 4
The different geological nature of soils corresponds to as many expressive variables in grapes matured. The consolidated relationship between Giulio and Attilio Pagli, company winemaker, guarantees continuity in the quality of production: "If the Brunello does not deserve, I only make Red"; So Julius clearly expresses, revealing an almost maniacal attention to the quality of the grapes. Moreover, it is only from perfectly matured grapes that it is possible to produce a great wine, capable of achieving excellence in every year of its marketing.
The balance and the perfect balance of wines comes from a rare mixture of freshness (we are 420 at sea level), exposure to the morning sun (southeast), clayey matrix and plant density not exaggerated to allow Plants have plenty of space available, favoring air circulation.
Read more
| Name | Salvioni La Cerbaiola Brunello di Montalcino 2021 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Sangiovese Grosso |
| Country | Italy |
| Region | Tuscany |
| Vendor | Salvioni - La Cerbaiola |
| Story | History and Curiosities Among the most fascinating curiosities of this Brunello is the management of its ageing process: the Slavonian oak barrels are divided between two cellars, one located at the estate for the older barrels and another in the historic centre for the newer ones and for tastings. Furthermore, the excellence of this vintage has been recognised internationally, achieving the exceptional score of 97 from Robert Parker. |
| Origin | Montalcino (SI) |
| Climate | Altitude: 420-440 m a.s.l. |
| Soil composition | Galestro (stony marl) |
| Cultivation system | Simple spur cordon in younger plantations and double spur cordon where the distance between plants is greater |
| Plants per hectare | 3000 |
| Yield per hectare | 25–40 q/ha |
| Harvest | Late harvest (end of September, beginning of October) |
| Fermentation | 28–30 days |
| Production technique | Spontaneous fermentation with indigenous yeasts in stainless steel vats, with prolonged maceration on the skins (28–30 days) and ageing in large Slavonian oak barrels |
| Wine making | Vinification takes place in stainless steel vats, with spontaneous fermentation using indigenous yeasts in non-air-conditioned rooms and high-temperature control via frequent pump-overs and often délestage; prolonged maceration on the skins for about 28–30 days. |
| Aging | After racking, the clean wine remains in stainless steel for several more months, during which it undergoes malolactic fermentation; at the end, after transferring, it is placed in barrels. Maturation takes place in large Slavonian oak barrels of 18–22 hectolitres with medium toasting; the barrels are divided between two cellars (the older ones at the estate and the newer ones in the historic centre). |
| Allergens | Contains sulphites |