Salvioni - La Cerbaiola
Salvioni La Cerbaiola Rosso di Montalcino 2021
Other years:
2022| Denomination | Rosso di Montalcino DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | After devatting, the clean wine remains in steel for other months in which the malolactic fermentation takes place in a completely normal manner, after which it is put into cask after decanting. For the maturation of the wine the company has always used large 18/22 hectoliters barrels of medium-toasted Slavonian oak. To date, the barrels are divided into two cellars: one in the company where the oldest barrels are located and the other located in the historic center of the country under the family home where there are the newest barrels and where they are usually carried out tastings of vintages with customers. The Rosso di Montalcino remains about 12 months in cask and goes out on the market the second year after the harvest after doing some bottle aging. |
| Other years | 2022 |
Description
The particular land from which our Rosso di Montalcino is born, their altitude, their exposure and the microclimates deriving from it, mean that the wine has intense aromas of undergrowth with evident red berried fruit and ripe cherry along with notes of elegant taste - smell resulting from this perfect combination of factors. The ruby ??color varies a lot from the vintages, in fact it can be more or less loaded depending on the maturation of the skins and the release of the anthocyanins during fermentation. It goes well with the typical Tuscan dishes of meats and grilled and, for its freshness can also be combined with cheese dishes. Despite the great demand, our Rosso di Montalcino is a wine that is produced only in the years in which we are able to have greater grape production in harvest or if the characteristics of the wine are not suitable for making a Brunello: for these reasons the our years of Rosso di Motalcino are not constant in their production.
Awards
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
3One of the most prestigious wine guides in Italy.
-
2021
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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2021
4Italian Sommelier Association (AIS) guide
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1985
- Oenologist: Attilio Pagli
- Bottles produced: 10.000
- Hectares: 4
The different geological nature of soils corresponds to as many expressive variables in grapes matured. The consolidated relationship between Giulio and Attilio Pagli, company winemaker, guarantees continuity in the quality of production: "If the Brunello does not deserve, I only make Red"; So Julius clearly expresses, revealing an almost maniacal attention to the quality of the grapes. Moreover, it is only from perfectly matured grapes that it is possible to produce a great wine, capable of achieving excellence in every year of its marketing.
The balance and the perfect balance of wines comes from a rare mixture of freshness (we are 420 at sea level), exposure to the morning sun (southeast), clayey matrix and plant density not exaggerated to allow Plants have plenty of space available, favoring air circulation.
Read more
| Name | Salvioni La Cerbaiola Rosso di Montalcino 2021 |
|---|---|
| Type | Red still |
| Denomination | Rosso di Montalcino DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Salvioni - La Cerbaiola |
| Origin | The vineyards are located at an altitude of about 420/440 meters above sea level and are exposed to the south / east of the hill of Montalcino and are well ventilated and with an excellent microclimate |
| Soil composition | The soil is galley and, together with the altitude, makes the wines soft and well balanced in acidity. |
| Production technique | The different age of planting the vines determines different characteristics among them starting from the density of the vines per hectare that, in the oldest vineyard, is 3000 vines / ha with a planting height of 3 meters while in the younger vineyard it is a density of 5000 plants / ha with a sixth of 2.50 meters. The breeding system used is the simple spurred cordon in the younger and double plants where the distance between the plants is greater. During the pruning, only one bud is left and from this there is a noticeable reduction in the quantity of the fruit, after the green cleaning and the subsequent flowering and setting phases of the grapes we operate an additional pruning called "green harvesting" during which it is carried out a first but essential thinning so that each branch left leads to ripening only one bunch. From these operations it derives an almost maniacal attention to the quality of each bunch that ensures that there is never an abundant quantity of grapes but focuses on a remarkable quality of the same. Further revisions in the vineyard, even during the ripening period, guarantee a control on the quality of each bunch to arrive at the harvest with scarce quantities but with very high quality. The harvest usually begins at the end of September - the first days of October. The maturity of the grapes is checked with frequent analysis. |
| Wine making | The vinification takes place in the winery of the farm next to the vines in stainless steel tanks of 40/35 hectoliters and usually lasts 28/30 days depending on the year. The fermentation takes place spontaneously in the days following the harvest in rooms that do not have air conditioning and for this reason it is necessary to intervene on high temperatures with frequent pumping over the day and often with the délestage that allows the wine to cool. bubbles in other tanks. |
| Aging | After devatting, the clean wine remains in steel for other months in which the malolactic fermentation takes place in a completely normal manner, after which it is put into cask after decanting. For the maturation of the wine the company has always used large 18/22 hectoliters barrels of medium-toasted Slavonian oak. To date, the barrels are divided into two cellars: one in the company where the oldest barrels are located and the other located in the historic center of the country under the family home where there are the newest barrels and where they are usually carried out tastings of vintages with customers. The Rosso di Montalcino remains about 12 months in cask and goes out on the market the second year after the harvest after doing some bottle aging. |
| Allergens | Contains sulphites |
