Col d'Orcia
Brunello di Montalcino 2021
Other years:
2016| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | 4 years, of which 30 months in Allier and Slavonian oak barrels with a capacity of 25, 50 and 75 hl, followed by at least 12 months of bottle ageing in temperature-controlled rooms. |
| Other years | 2016 |
Description
What kind of wine it is
Brunello di Montalcino Col d’Orcia is a still organic red wine from Tuscany with controlled and guaranteed designation of origin, an expression of the Sangiovese grape variety, vinified in steel and aged in oak barrels. Its complex aromatic bouquet combines cherry, blackberry and Mediterranean scrub with elegant hints of liquorice and black pepper. On the palate, it reveals a full and enveloping structure with mature tannins and balanced acidity, finishing with a savoury note that is ideal for pairing with game, grilled meats and long-aged cheeses.
Where it comes from
This wine originates in the Montalcino area, specifically in the Sant’Angelo in Colle region, on hills that slope down towards the Orcia river. The vineyards, situated at around three hundred metres above sea level, benefit from a favourable southern exposure, ensuring optimal sunlight. The Mediterranean climate supports the ripening of the fruit, giving the wine remarkable aromatic concentration. Col d’Orcia manages its land according to the principles of organic farming, protecting biodiversity and the integrity of the Tuscan landscape.
How it is produced
Production begins with manual harvesting and a rigorous selection of the grape bunches. Fermentation takes place in temperature-controlled steel tanks, with maceration on the skins for about twenty days. The use of indigenous yeasts allows for a balanced extraction of colour and tannins. The overall ageing process lasts four years, mostly spent in oak barrels from Slavonia and Allier. The process concludes with a further period of rest in temperature-controlled environments, necessary to achieve perfect organoleptic harmony.
History and Curiosities
With a history dating back to the seventeenth century and active since 1933 among the Tuscan hills, the Col d’Orcia estate signs this oenological masterpiece. The Brunello di Montalcino DOCG enhances a pure Sangiovese deeply rooted in the region and appreciated since Etruscan times. The winery honours Sienese tradition through strictly organic viticulture, creating a red wine of extraordinary elegance. This commitment to excellence is celebrated by prestigious international awards, including the exceptional 94 points awarded by Decanter and James Suckling.
Awards
-
2021
94/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2021
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2021
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1933
- Oenologist: Antonino Tranchida
- Bottles produced: 700.000
- Hectares: 140
The estate's origins date back to the first half of the 17th century when the family of the Sienese noble knights Della Ciaia established a property in the Sant'Angelo in Colle area that became larger and larger year by year. In the second half of the 19th century, it passed into the hands of the Servadio family and then the Franceschi family.
In 1973, Count Alberto Marone Cinzano took over the estate, intending to contribute to the development and affirmation of Montalcino and its Brunello on world markets.
Our Brunello di Montalcino Riserva Poggio al Vento 2016 took second place in the 2024 ‘Enthusiast 100’, the ranking of the best wines of the year signed by the influential American magazine ‘Wine Enthusiast’.
Another wonderful piece of news, which follows Col d'Orcia's nomination as ‘European Winery of the Year’ at the 2024 Wine Star Awards of ‘Wine Enthusiast’ and confirms, for the third consecutive year, our wines at the top of the international rankings and critics. In 2022 the Brunello di Montalcino 2017 entered the top 100 of ‘Wine Spectator’, in 2023 the Poggio al Vento 2016 stood out in the top 100 of ‘James Suckling. Read more
| Name | Col D'Orcia Brunello di Montalcino 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Col d'Orcia |
| Story | History and Curiosities With a history dating back to the seventeenth century and active since 1933 among the Tuscan hills, the Col d’Orcia estate signs this oenological masterpiece. The Brunello di Montalcino DOCG enhances a pure Sangiovese deeply rooted in the region and appreciated since Etruscan times. The winery honours Sienese tradition through strictly organic viticulture, creating a red wine of extraordinary elegance. This commitment to excellence is celebrated by prestigious international awards, including the exceptional 94 points awarded by Decanter and James Suckling. |
| Origin | Località Sant'Angelo in Colle, Montalcino (SI), Toscana, Italia |
| Climate | Mediterranean |
| Yield per hectare | 80 q/ha |
| Harvest | September and October |
| Fermentation temperature | 28 °C |
| Fermentation | 14–20 days |
| Production technique | Manual harvest in baskets; fermentation and maceration on the skins in stainless steel tanks at controlled temperature (about 28 °C) with indigenous yeasts; ageing in oak barrels (Allier and Slavonia) followed by further ageing in bottle. |
| Wine making | Manual harvest; fermentation and maceration on the skins in stainless steel tanks at controlled temperature (about 28 °C) with indigenous yeasts for 14–20 days; ageing for about 4 years in oak barrels (Allier and Slavonia) followed by further ageing in bottle. |
| Aging | 4 years, of which 30 months in Allier and Slavonian oak barrels with a capacity of 25, 50 and 75 hl, followed by at least 12 months of bottle ageing in temperature-controlled rooms. |
| Total acidity | 5.8 gr/L |
| Residual sugar | 1.7 gr/L |
| Allergens | Contains sulphites |