Tassi
Brunello di Montalcino Vigna Colombaiolo 2019
Other years:
2017| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Sangiovese |
| Aging | 36 months in small wooden barrels 16 - 25 hl. |
| Other years | 2017 |
Description
Still red wine, Brunello di Montalcino Vigna Colombaiolo, 2019 vintage, produced by Tassi. 0.75 l bottle, 13.5% ABV. A Brunello born from a passion for Sangiovese and dedication to the Montalcino terroir. Fermentation with indigenous yeasts in wooden vats with maceration for 20–25 days. Aged for 36 months in small 16–25 hl wooden barrels. A wine that expresses the power and elegance of Sangiovese, with an intense ruby red color.
Awards
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2019
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2019
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
At the beginning of the 90s, Fabio Tassi was at the helm of the family business. Son of Franca Franci and Giuseppe Tassi, he renovated the premises used for the direct sale of honey and inaugurated the Drogheria Franci shop specialized in sales of wines and quality products of the territory. Improvements to it over the years have led it become, one of the most established restaurants in the area. Driven by the love for Montalcino and its land, inherited from his grandfather Guido, and aware of the need for continuous entrepreneurial innovation, in the following years Fabio began to manage the historic Enoteca located inside the Fortezza di Montalcino. Read more
| Name | Tassi Brunello di Montalcino Vigna Colombaiolo 2019 |
|---|---|
| Type | Red green still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tassi |
| Origin | Vigna Colombaio is located south-east of Montalcino in the Castelnuovo dell'Abate area in front of Sant'Antimo Abbey |
| Climate | Altitude: 300 m. a.s.l. Exposure: East-South-East. |
| Soil composition | The soil is loamy-clayey with a low skeleton presence >10% and a considerable presence of calcium. |
| Wine making | Fermentation with indigenous yeasts in wooden vats with maceration for 20 - 25 days. |
| Aging | 36 months in small wooden barrels 16 - 25 hl. |
| Allergens | Contains sulphites |