Col d'Orcia
Brunello di Montalcino 2021
| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 1,50 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | 4 years, of which 3 years in Allier and Slavonian oak barrels (25, 50 and 75 hl), followed by at least 12 months of bottle ageing in temperature-controlled rooms. |
- Magnum Format 1.5 L: Vintage 2021, ideal for social occasions and suitable for ageing
- 100% Organic Sangiovese: Brunello di Montalcino DOCG designation, alcohol content 14.5%
- Hand-picked Harvest: Collected in crates and meticulous selection of bunches
- Fermentation on the Skins: 18-20 days with indigenous yeasts, temperature below 28°C
- Ageing and Aromas: 4 years in oak wood, then in bottle; notes of cherry, spices and a persistent finish
Description
What kind of wine it is
Brunello di Montalcino by Col d’Orcia is an organic red wine from Tuscany with controlled and guaranteed designation of origin, made from Sangiovese grapes and aged in oak barrels. Visually, it displays a ruby red hue enhanced by elegant garnet reflections. The bouquet is complex and well-defined, with clear aromas of cherry and morello cherry harmoniously intertwined with spicy nuances and delicate hints of vanilla. On the palate, it reveals great balance and a dense weave of mature tannins, leading to a full and enveloping sip with a savoury and fruity finish of remarkable persistence.
Where it comes from
This renowned red originates among the Sienese hills, in the area of Sant’Angelo in Colle, overlooking the Orcia river valley. The vineyards are situated at around three hundred metres above sea level, with optimal exposure to the south and south-west. These climatic conditions favour the late ripening of Sangiovese, ensuring the balance of the grapes’ aromatic components. Col d’Orcia manages the land following a strict organic approach, in full respect of the ecosystem, to obtain healthy grapes capable of expressing the authentic character of the region.
How it is produced
The vinification process begins with a rigorous manual harvest, during which the bunches are carefully selected both in the vineyard and on the sorting table. Fermentation takes place on the skins in temperature-controlled steel tanks, using only indigenous yeasts to encourage a gentle extraction of colour and polyphenols. Subsequently, the wine matures for four years, resting in oak barrels from Allier and Slavonia. The production process concludes with a further period of bottle ageing in temperature-controlled environments, which refines its harmony and final structure.
History and Curiosities
The Col d’Orcia winery dates back to the second half of the 17th century, when it was acquired by ancient Sienese counts, and has been operating in Montalcino since 1933. This Brunello is made from Sangiovese grapes, an ancient variety known since Etruscan times. Interestingly, the name of the grape variety comes from Mount San Giove in Santarcangelo di Romagna.
Awards
-
2021
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.
-
2021
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.
-
2021
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1933
- Oenologist: Antonino Tranchida
- Bottles produced: 700.000
- Hectares: 140
The estate's origins date back to the first half of the 17th century when the family of the Sienese noble knights Della Ciaia established a property in the Sant'Angelo in Colle area that became larger and larger year by year. In the second half of the 19th century, it passed into the hands of the Servadio family and then the Franceschi family.
In 1973, Count Alberto Marone Cinzano took over the estate, intending to contribute to the development and affirmation of Montalcino and its Brunello on world markets.
Our Brunello di Montalcino Riserva Poggio al Vento 2016 took second place in the 2024 ‘Enthusiast 100’, the ranking of the best wines of the year signed by the influential American magazine ‘Wine Enthusiast’.
Another wonderful piece of news, which follows Col d'Orcia's nomination as ‘European Winery of the Year’ at the 2024 Wine Star Awards of ‘Wine Enthusiast’ and confirms, for the third consecutive year, our wines at the top of the international rankings and critics. In 2022 the Brunello di Montalcino 2017 entered the top 100 of ‘Wine Spectator’, in 2023 the Poggio al Vento 2016 stood out in the top 100 of ‘James Suckling. Read more
| Name | Col D'Orcia Brunello di Montalcino Magnum 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2021 |
| Size | 1,50 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Col d'Orcia |
| Story | History and Curiosities The Col d’Orcia winery dates back to the second half of the 17th century, when it was acquired by ancient Sienese counts, and has been operating in Montalcino since 1933. This Brunello is made from Sangiovese grapes, an ancient variety known since Etruscan times. Interestingly, the name of the grape variety comes from Mount San Giove in Santarcangelo di Romagna. |
| Origin | Località Sant'Angelo in Colle (Siena), Montalcino, Toscana |
| Climate | Average altitude: 300 m a.s.l. Exposure: South, South-West. |
| Yield per hectare | 80 quintals/ha |
| Harvest | September and October |
| Fermentation temperature | Below 28 °C |
| Fermentation | 18-20 days |
| Production technique | Manual harvesting in baskets; fermentation and maceration on the skins with indigenous yeasts at controlled temperature; ageing in oak barrels |
| Wine making | Manual harvest; fermentation and maceration on the skins for 18–20 days with indigenous yeasts at a controlled temperature below 28°C in steel tanks; ageing for 4 years in Allier and Slavonian oak barrels followed by further ageing in bottle for 6–12 months. |
| Aging | 4 years, of which 3 years in Allier and Slavonian oak barrels (25, 50 and 75 hl), followed by at least 12 months of bottle ageing in temperature-controlled rooms. |
| Total acidity | 5.6 gr/L |
| Allergens | Contains sulphites |