Col d'Orcia
Brunello di Montalcino Vigna Nastagio 2019
Other years:
2018| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese Grosso |
| Aging | First year in 5 hl French oak tonneaux, then in oak casks; followed by bottle ageing for at least 12 months in temperature-controlled rooms. |
| Other years | 2018 |
- Name and grape variety: Brunello di Montalcino DOCG, 100% Sangiovese Grosso
- Vintage and alcohol: 2019, 0.75 l bottle, 14.5% vol
- Vinification: hand-picked, maceration for 18-20 days in steel at below 28 °C
- Ageing: 12 months in French oak tonneaux, then large cask and 12 months in bottle
- Profile and serving: notes of cherry, blueberry and violet; decant for 1 hour, serve at 18-20 °C
Description
What kind of wine it is
The Brunello di Montalcino Nastagio by Col d’Orcia is an organic red wine that authentically expresses the character of the Tuscan region. Made from Sangiovese Grosso grapes, it offers an intense and deep aromatic profile, characterised by clear notes of cherry, blueberry and violet, enriched by delicate toasted nuances of coffee and vanilla derived from ageing in wood. On the palate, it is soft and enveloping, supported by a vigorous yet highly refined tannic structure and a pleasant freshness. The tasting concludes with a long and persistent finish, leaving an elegant toasted aftertaste.
Where it comes from
The grapes are grown in the picturesque Nastagio vineyard, located on the high river terraces of the Orcia river basin, in the municipality of Montalcino. The vines grow at an altitude of around two hundred metres, benefiting from excellent south-west exposure that ensures consistent and balanced ripening of the bunches. The wine’s structured character is closely linked to the franco-clay soils of Pliocene origin, which offer excellent drainage and marked alkalinity. This composition, rich in active limestone, gives the wine its typical definition and depth, faithfully reflecting the identity of the Sienese landscape.
How it is produced
The production process begins with manual harvesting and a rigorous selection of the bunches, carried out both in the vineyard and on a sorting table in the cellar. Fermentation and maceration on the skins take place at a controlled temperature in stainless steel tanks, designed to encourage effective extraction of colour and tannins. Subsequently, the wine is initially matured in French oak tonneaux, then continues its ageing in larger oak casks. The maturation is completed with a period of rest in the bottle, an essential step to achieve a perfect overall balance.
History and Curiosities
Founded in 1933, the historic Col d’Orcia Estate produces the renowned Brunello di Montalcino DOCG Nastagio, a prestigious organic wine born on the high river terraces of the Orcia River. Its essence lies in an exclusive massal selection of Sangiovese, developed in collaboration with the University of Florence to preserve the historic vines from the 1940s. The 2019 vintage, awarded 94 points by Robert Parker and 5 bunches by Bibenda, offers a rich and elegant sip, an authentic expression of a region that harmoniously combines tradition, meticulous research, and pure Tuscan excellence.
Awards
-
2019
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2019
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2019
3One of the most prestigious wine guides in Italy.
-
2019
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2019
4Italian Sommelier Association (AIS) guide
-
2019
93/100
Wine spectator is the most influential wine guide on the internet.
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 Vigna Nastagio 2019 |
|---|---|
| Type | Red organic still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese Grosso |
| Country | Italy |
| Region | Tuscany |
| Vendor | Col d'Orcia |
| Story | History and Curiosities Founded in 1933, the historic Col d’Orcia Estate produces the renowned Brunello di Montalcino DOCG Nastagio, a prestigious organic wine born on the high river terraces of the Orcia River. Its essence lies in an exclusive massal selection of Sangiovese, developed in collaboration with the University of Florence to preserve the historic vines from the 1940s. The 2019 vintage, awarded 94 points by Robert Parker and 5 bunches by Bibenda, offers a rich and elegant sip, an authentic expression of a region that harmoniously combines tradition, meticulous research, and pure Tuscan excellence. |
| Origin | Montalcino (SI), Toscana |
| Climate | Average altitude 200 m a.s.l. Exposure: Row direction South/West. |
| Soil composition | Clay loam of Pliocene origin with good coarse fragments and drainage; alkaline and among the richest in active limestone of the estate (40% clay, 39% silt, 21% sand; pH 8.2). |
| Cultivation system | Guyot and spur cordon |
| Plants per hectare | 5300 |
| Yield per hectare | 45 q/ha |
| Harvest | Mid-September |
| Fermentation temperature | Controlled temperature below 28 °C |
| Fermentation | 18-20 days |
| Production technique | Manual harvesting with selection of the grape bunches; fermentation and maceration on the skins for 18-20 days in stainless steel tanks at controlled temperature (below 28°C); ageing in French oak tonneaux and then in oak barrels; subsequent ageing in bottle at controlled temperature. |
| Wine making | Manual harvesting with selection of the grape bunches; fermentation and maceration on the skins for 18-20 days in stainless steel tanks (100 hl) at a controlled temperature below 28°C; ageing for one year in 5 hl French oak tonneaux, then in oak barrels; subsequent ageing in bottle for at least 12 months at a controlled temperature. |
| Aging | First year in 5 hl French oak tonneaux, then in oak casks; followed by bottle ageing for at least 12 months in temperature-controlled rooms. |
| Total acidity | 5.8 gr/L |
| Allergens | Contains sulphites |