Description
Still red from the prestigious Brunello di Montalcino DOCG, 14% ABV, produced by Castello Tricerchi, 2019 vintage. 100% Sangiovese blend. A wine born from the history and passion of a castle built in the 13th century on the Via Francigena. Fermentation with indigenous yeasts, long maceration in steel tanks at a controlled temperature of 23°C for 30 days. Aged in 15 and 20 hl Slavonian oak barrels for at least 30 months. Complex, elegant, intense. Notes of ripe cherry, chocolate, and tobacco, lightly spicy and floral. Clear, deep ruby. Structured, fine, persistent. Smooth tannins, long and juicy finish, with a pronounced acidity.
Awards
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1995
- Oenologist: Maurizio Castelli
- Bottles produced: 72.000
- Hectares: 13
Over the centuries, the castle has offered refuge and protection to pilgrims taking the Via Francigena to Rome. In the seventeenth century the chapel, which was originally situated within the walls was moved to the end of the avenue and devoted to the Virgin of the Veil. ,A fragment of the Virgin’s veil authenticated by a Papal Bull, is kept in the chapel. In 1982, the Tricerchi Castle was officially recognised as part of Italy’s historical and artistic heritage. Read more
| Name | Castello Tricerchi Brunello di Montalcino AD 1441 2019 |
|---|---|
| Type | Red green still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castello Tricerchi |
| Climate | Altitude: 290 m. a.s.l. Exposure: West - North West. |
| Soil composition | Medium mixture with calcareous clay and sand. |
| Cultivation system | Spurred cordon and Guyot. |
| Plants per hectare | About 4000 |
| Yield per hectare | 60 q. |
| Harvest | End of September beginning of October. Grapes harvested: by hand, careful selection for vinification. |
| Wine making | Fermentation with indigenous yeasts, long maceration in steel vats at a controlled temperature of 23 °C for 30 days. |
| Aging | Slavonian oak casks of 15 and 20 hl for at least 30 months. Matured in bottle for not less than 8 months |
| Allergens | Contains sulphites |

