Collosorbo
Tenuta di Collosorbo Brunello di Montalcino Riserva 2015
| Denomination | Brunello di Montalcino DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | In French oak barrels for 3.5 years followed by aging in the bottle for at least 12 months. |
Description
In the best harvest years, the Brunello di Montalcino Riserva is obtained from the meticulous selection of Sangiovese grapes from the estate’s oldest best vineyards. It is the product of diligent and thorough fieldwork and of focused operations in the wine cellar which preserve the essence of the Sangiovese grape and exalt the qualities of a wine which every bottle reflects over history and time.
Awards
-
2015
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.
Details
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1966
- Oenologist: Giovanna Ciacci
- Hectares: 30
The first bottle of Brunello was produced by Joseph Ciacci in 1966, the year in which it is also made up of the Consortium and the Controlled Denomination of Origin has been granted. Currently Giovanna Ciacci and daughters run the 'company, keeping the original coat of arms of the family as a link and continuity with the past. Giovanna is responsible for the overall direction, Laura, winemaker, following the wine-growing and wine-making part, Lucia, agronomist, is the sales manager of 'company.
Read more
| Name | Tenuta di Collosorbo Brunello di Montalcino Riserva 2015 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2015 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Collosorbo |
| Cultivation system | Single and double spurred cordon. |
| Harvest | Control of the maturation and selection of the best grapes (up to 2-3 times); manual gathering of the grapes in small baskets; quick transfer to the wine cellar for winemaking. |
| Wine making | Light destemming and crushing; alcoholic fermentation at controlled temperatures with frequent pumpovers; long maceration on the skins with constant sampling and chemical analyses to determine the optimal date for racking. |
| Aging | In French oak barrels for 3.5 years followed by aging in the bottle for at least 12 months. |
| Allergens | Contains sulphites |