Cava d'Onice
Brunello di Montalcino Riserva 2016
| Denomination | Brunello di Montalcino DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Sangiovese |
| Aging | Ageing containers: 10 hl French and Slavonian oak casks. Length of maturation: 5 years according to specifications, of which 3 years in wood and the rest in cement and bottle in temperature-controlled rooms. |
| Year | 2016 |
| Product name | Brunello di Montalcino Riserva 2016 |
| Color | Intense ruby red, rather deep, brilliant. |
| Perfume | Intense aromatic baggage, where hints of ripe fruit, especially plum and blueberry, give way to complex mineral and balsamic notes. |
| Taste | Very well-balanced in the mouth, with a solid body and well-balanced tannic fraction that is well amalgamated with the other components. remarkably long finish. |
| Pairings | For this wine the perfect combination is our Fiorentina steak, but nothing takes away the possibility of pairing with cheeses of prolonged maturation (e.g. Parmigiano Reggiano, Castelmagno, Monte Veronese, Pecorino della Triana or Maremma). If we want to taste it as a meditation wine, a good combination can be dark chocolate. |
| Region | Tuscany |
| Country | Italy |
Description
Still red Brunello di Montalcino Riserva, 2016 vintage, produced by Cava d'Onice in Tuscany. 100% Sangiovese. 0.75 l bottle. A Brunello that embodies a family's passion for their terroir. The vineyards are located in various areas of Montalcino, with varying exposures to the four cardinal points. The soils are medium-textured, rich in clay and calcium. Manual harvest, late September/early October. Aged for 5 years, 3 of which in wood and the remainder in cement and bottle. The aromatic profile is intense, with hints of ripe fruit, particularly plum and blueberry, giving way to complex mineral and balsamic notes. Very balanced on the palate, with a solid body and balanced tannins that are well-integrated with the other components. Remarkably long finish.
Awards
-
2016
94/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2016
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
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
Later, at the age of fourteen I started to work. I started my agricultural experience in the vineyard, learning to know the vines and their vegetative cycle. I learnt how to cure them, prune them and how to do grafts.
I believe in Brunello di Montalcino and in the unique characteristics that the Sangiovese cultivated in these lands can produce.
The Cava d’Onice company is run solely by me and my family.
My wines must be the pure expression of the territory, in which they are born. Read more
| Name | Cava d'Onice Brunello di Montalcino Riserva 2016 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Cava d'Onice |
| Climate | Altitude: 350-450 m. a.s.l. Exposure: the vineyards from which we produce this wine are located on different areas of Montalcino with different exposures on the four cardinal points. |
| Soil composition | Medium-textured soils, rich in clay and calcium. |
| Cultivation system | Spurred cordon and Guyot. |
| Plants per hectare | 4000 |
| Yield per hectare | 7.5 hl |
| Harvest | Manual, late September/early October |
| Fermentation temperature | < 30 °C |
| Fermentation | about 10 days (depending on the vintage). |
| Wine making | Soft crushing. Containers: concrete and stainless steel. Maceration time on the grapes: 21 to 28 days. Malolactic fermentation: Carried out after the alcoholic fermentation. |
| Aging | Ageing containers: 10 hl French and Slavonian oak casks. Length of maturation: 5 years according to specifications, of which 3 years in wood and the rest in cement and bottle in temperature-controlled rooms. |
| Allergens | Contains sulphites |