Awards

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 Poggio al Vento Riserva 2016 |
---|---|
Type | Red organic still |
Denomination | Brunello di Montalcino DOCG |
Vintage | 2016 |
Size | 0,75 l |
Alcohol content | 15.0% by volume |
Grape varieties | 100% Sangiovese |
Country | Italy |
Region | Tuscany |
Vendor | Col d'Orcia |
Origin | Poggio al Vento (Siena). |
Climate | Altitude: 350 m. a.s.l. An outstanding vintage with ordinary weather conditions: adequate rain in spring and regular hot and dry temperatures in summer. These conditions gave concentrated, well-structured and long-lasting wines. |
Yield per hectare | 4,800 kg/hectare. |
Harvest | By hand, with a selection of grapes. |
Wine making | Fermentation at a controlled temperature below 30°C. 25 days of maceration in wide and short stainless steel tanks with daily punching-down in the morning and pumping-over in the evening. |
Aging | 4 years in Slavonian and French oak casks, followed by 2 years of refinement in the bottles in a conditioned environment. |
Allergens | Contains sulphites |