Camigliano
Brunello di Montalcino 2020
| Denomination | Brunello di Montalcino DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese Grosso |
| Aging | 24 months in wood, French and Slavonian oak barrels from 30 to 60 hl. |
| Year | 2020 |
| Biologic | Sì |
| Product name | Brunello di Montalcino 2020 |
| Perfume | Notes of ripe fruit that recall red plums, black cherries and black currant, accompanied by hints of licorice and bergamot. |
| Taste | The Tannins are balanced, smooth and. proportionate to the vintage. The finesse, the acid component and the long persistence define the great aging potential of this wine. |
| Pairings | The elegance and harmonic body of the wine permit its combination with many complex and complicated dishes such as red meat, feathered and furry game also accompanied by mushrooms or truffles. Brunello, in addition, is excellent with cheeses: aged tomes, parmesan, Tuscan pecorino. It also makes an excellent combination with meat dishes of international cuisine or with complicated sauces. Because of its characteristics, Brunello is also a pleasant meditation wine |
| Region | Tuscany |
| Country | Italy |
Awards
-
2020
93/100
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.
-
2020
92/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2020
95/100
Wine spectator is the most influential wine guide on the internet.
Details
Perfume
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1957
- Oenologist: Sergio Cantini, Federico Staderini
- Bottles produced: 350.000
- Hectares: 92
The castle, a fortified homestead, had already made a name for itself in the 13th century with consistent demographic growth, and, in 1278, there were reportedly 150 families.
After depending on the Abbey of Sant’Antimo for a period of time, during the year 1200 Camigliano was lured into the orbit of Siena, and, in the following years, the heads of some of the most important families (Gallerani, Bonsignori) carried out a great newly-noble patrimonial expansion destined to displace the lay people and clergy and to suppress the growing success of the small country property.
Noble presence is felt even in Camigliano which passes under the authority of these families for many years in the 13th century, but the fact remains that the local community would never disappear from the populous Castle of Camigliano, where a strong rural component seems to have maintained its own vitality for some centuries.
The current manor house was built inside the entry gate (called “Borgone”) of the old “castle” making the most of the ancient walls that surrounded the homestead. The symbol of Camigliano: the camel, found on a seal dating to the 13th century, can perhaps be connected to the influence of the papacy in the area, and there is speculation of connection to the movements of the Crusades that reached the Holy Land. Read more
| Name | Camigliano Brunello di Montalcino 2020 |
|---|---|
| Type | Red organic still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese Grosso |
| Country | Italy |
| Region | Tuscany |
| Vendor | Camigliano |
| Cultivation system | Cordon-trained and spur-pruned. |
| Plants per hectare | 5000 |
| Harvest | Last week of September and first week of October. |
| Fermentation temperature | 28-30 °C |
| Wine making | Fermentation in stainless steel at a controlled temperature with racking and delestage, maceration 21-25 days. |
| Aging | 24 months in wood, French and Slavonian oak barrels from 30 to 60 hl. |
| Total acidity | 5.7 gr/L |
| PH | 3.6 |
| Dry extract | 33.9 gr/L |
| Allergens | Contains sulphites |