Salvioni - La Cerbaiola
Rosso di Montalcino 2024
| Denomination | DOC Rosso di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | After racking, the wine remains in stainless steel for several months, naturally undergoing malolactic fermentation. It is then racked and placed in large Slavonian oak barrels of 18–22 hectolitres with medium toasting for about 12 months, followed by further ageing in bottle. It is released onto the market in the second year after the harvest. |
| Other years | 2022 , 2023 |
- Name and vintage: Rosso di Montalcino DOC 2024, Tuscany; 14% vol
- Grape variety: 100% Sangiovese Grosso, an authentic expression of the Montalcino area
- Aromas: spicy and smoky notes, ripe cherry, blueberry, graphite, black tea
- Taste: taut and enveloping sip, freshness and warmth, silky tannins, persistent finish
- Vinification: indigenous yeasts in steel, 12 months in Slavonian oak
Description
What kind of wine it is
The Rosso di Montalcino with controlled designation of origin by Salvioni - La Cerbaiola is a red wine that fully expresses the authentic character of Sangiovese Grosso grown in Tuscany. Fermented in steel and aged in oak barrels, this wine displays a ruby colour that varies depending on the vintage and reveals an intense aromatic profile, where notes of undergrowth and ripe cherry intertwine with hints of blueberry, graphite, black tea and powder. On the palate, it offers a taut, balanced and enveloping sip, supported by a pleasant freshness and a silky tannin that accompanies a long and persistent finish. Thanks to its harmony, it pairs excellently with local cuisine, enhancing succulent red meats, grilled dishes and selections of mature cheeses.
Where it comes from
The grapes come from three plots on the Montalcino hillside, between 420 and 440 metres above sea level. The vineyards, facing south and south-east, benefit from constant ventilation and an ideal microclimate. The vines sink their roots into galestro, a schistose and limestone-rich soil that gives the wine a distinct territorial identity. The agronomic management focuses on very low yields to ensure a high-quality profile.
How it is produced
Harvesting takes place after careful assessment of the degree of ripeness. The must undergoes a spontaneous fermentation with indigenous yeasts in steel vats for about a month, during which pumping over and délestage are carried out to best manage the temperatures. Subsequently, the wine naturally undergoes malolactic fermentation before maturing in large Slavonian oak barrels for about twelve months. This process concludes with a further refinement in the bottle, resulting in a vibrant and long-lived expression, ready to be enjoyed from the second year after the harvest.
History and Curiosities
Born from the passion of the Salvioni family, who have owned a historic pharmacy for over a century, this Rosso di Montalcino DOC represents a rare and authentic Tuscan excellence. Its production takes place only in years with sufficient quantities or when the grapes are not destined for Brunello. The wine rests for about 12 months in Slavonian oak barrels, kept between the estate and the cellars of the family residence. This skilful ageing gives the Sangiovese Grosso a vibrant elegance, transforming history into a silky and enveloping tasting experience.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 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 Rosso di Montalcino 2024 |
|---|---|
| Type | Red still |
| Denomination | Rosso di Montalcino DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Salvioni - La Cerbaiola |
| Story | History and Curiosities Born from the passion of the Salvioni family, who have owned a historic pharmacy for over a century, this Rosso di Montalcino DOC represents a rare and authentic Tuscan excellence. Its production takes place only in years with sufficient quantities or when the grapes are not destined for Brunello. The wine rests for about 12 months in Slavonian oak barrels, kept between the estate and the cellars of the family residence. This skilful ageing gives the Sangiovese Grosso a vibrant elegance, transforming history into a silky and enveloping tasting experience. |
| Origin | Hill of Montalcino, Tuscany, Italy |
| Soil composition | Galestro (limestone-rich schist) |
| Plants per hectare | 3,000–5,000 plants/ha |
| Yield per hectare | Approximately 25–40 quintals (2500–4000 kg) of grapes per hectare |
| Harvest | Usually from late September to early October |
| Fermentation | 28–30 days |
| Production technique | Fermentation takes place spontaneously with indigenous yeasts in stainless steel vats (frequent pump-overs and often délestage), followed by natural malolactic fermentation in steel; ageing for about 12 months in large Slavonian oak barrels and subsequent bottle ageing. |
| Wine making | Vinification takes place in the winery next to the vineyards in stainless steel vats of 35–40 hectolitres and usually lasts 28–30 days depending on the vintage. Fermentation is spontaneous (with indigenous yeasts) in the days following the harvest, with temperature control managed through frequent pump-overs and often délestage; after racking, the wine remains in stainless steel for several months, naturally undergoing malolactic fermentation, then it is racked and placed in large Slavonian oak barrels of 18–22 hectolitres for about 12 months, followed by further ageing in bottle. |
| Aging | After racking, the wine remains in stainless steel for several months, naturally undergoing malolactic fermentation. It is then racked and placed in large Slavonian oak barrels of 18–22 hectolitres with medium toasting for about 12 months, followed by further ageing in bottle. It is released onto the market in the second year after the harvest. |
| Allergens | Contains sulphites |