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Salvioni La Cerbaiola Rosso di Montalcino 2016

Salvioni La Cerbaiola Rosso di Montalcino 2016

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0,75 l  -  14.50% by vol.
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.
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Serving temperature:
16 - 18°C.
05 - 10 years
Food matching:
Name Salvioni La Cerbaiola Rosso di Montalcino 2016
Wine type Red still
Year 2016
Format 0,75 l Standard
Region Tuscany
Grapes 100% Sangiovese
Location Our vineyard is divided into three plots of different age of planting, ranging from the oldest aged about 25 years to the two most recent ones of 15 and 10 years. 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. The soil is galley and, together with the altitude, makes the wines soft and well balanced in acidity.
Yield x hectare The production of grapes per hectare of our vineyard is between 25 and 40 quintals per hectare with often considerable differences from year to year due to climatic conditions and the thinning of the bunches. The production per year varies from 8000 to 13000 bottles in the years when Rosso di Montalcino is produced.
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.
Vinification 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.
Alcohol 14.50% by volume


From this winery:
The Salvioni family is one of Montalcino's historic presences. It has been owned by over a century by a well-known pharmacy, purchased by Blonds, and today its name is linked to the wine's enrichment of the territory. Merit of Julius, who since 1985 ...
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