Tenute Silvio Nardi
Tenute Silvio Nardi Rosso di Montalcino 2022
| Denomination | Rosso di Montalcino DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese Grosso |
| Aging | In new and used casks of various sizes for 12 months followed by ageing in bottle. |
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1955
- Oenologist: Mario Pisanu, Davide Crastus
- Bottles produced: 250.000
- Hectares: 80
In 1958, when the Brunello Consortium didn't exist yet and Montalcino was but a small unknown village, the first Brunello bottle came from the cellars of Casale del Bosco. Today, we can affirm that Silvio Nardi was the first “foreigner” to invest in the Montalcino.
In 1962, the Manachiara Estate was bought, with its 40 hectares of vineyards, near Castelnuovo dell'Abate, 25 km from Casale del Bosco. The Manachiara vineyards give their name today to the company's precious Brunello cru of the same name.
In 1967 Silvio Nardi was one of the founders of the Brunello di Montalcino wine Consortium.
In 1990 Emilia Nardi, Silvio's youngest daughter, took over the management of the company. She introduced radical changes in the process of wine production and company management and embarked on a process of restructuring both the vineyards and the cellar, choosing to combine tradition with scientific research. Read more
| Name | Tenute Silvio Nardi Rosso di Montalcino 2022 |
|---|---|
| Type | Red still |
| Denomination | Rosso di Montalcino DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese Grosso |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tenute Silvio Nardi |
| Origin | Various vineyards situated in the municipality of Montalcino (Siena) |
| Climate | Altitude: 300m. a.s.l. Exposure: North-West. |
| Soil composition | Marl and marly sandy formations. |
| Cultivation system | Cordon trained. |
| Plants per hectare | 5,200. |
| Harvest | Manual in cases in the first half of October. |
| Fermentation temperature | < 30 °C |
| Wine making | Total destemming followed by a brief, cold, prefermentation maceration; fermentation and maceration for at least 15 days depending on the batch, at a controlled temperature of < 30 °C. |
| Aging | In new and used casks of various sizes for 12 months followed by ageing in bottle. |
| Allergens | Contains sulphites |
