ColleMassari
Montecucco Rigoleto 2023
| Denomination | DOC Montecucco Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 70% Sangiovese, 15% Ciliegiolo, 15% Montepulciano |
| Aging | Half of the 10 months of ageing takes place in stainless steel tanks, while for the remaining months second or third use barrels or barriques are used; bottle ageing for at least a further 6 months. |
Description
What kind of wine it is
Montecucco Rigoleto is a Tuscan red wine created from a harmonious blend of Sangiovese, Ciliegiolo and Montepulciano, crafted by ColleMassari. An expression of the Montecucco region, it offers an enveloping bouquet of wild berries, cherry and blackberry, enriched with delicate spices, thyme and balsamic hints. On the palate, it is juicy, guided by sweet and fine tannins and a lively acidity that makes each sip agile and smooth. This balance ensures remarkable gastronomic versatility, making it ideal for pairing with ragù-based pasta dishes, grilled meats and medium-aged cheeses.
Where it comes from
This red wine is born from organically managed vineyards located in Tuscany, on the breezy slopes of Monte Amiata at over three hundred metres above sea level. The hilly area is characterised by constant air currents and significant temperature variations, elements that create an ideal microclimate for viticulture. The excellent exposure mitigates the higher temperatures, ensuring a gradual ripening of the grapes. These environmental conditions enhance the aromatic definition of the grapes, giving the wine a fresh and fruity character that faithfully reflects the identity of the region.
How it is produced
The winemaking process aims to preserve the integrity of the fruit and begins with fermentation in stainless steel at a controlled temperature. Colour extraction is carefully managed through manual punch-downs in truncated conical vats. Maturation lasts ten months: half of the wine rests in stainless steel to maintain primary freshness, while the other part matures in used barrels, acquiring softness and balance. A final ageing of at least six months completes the wine’s evolution, resulting in a glass that is expressive, lively and highly enjoyable.
History and Curiosities
Born in 1998 on the breezy slopes of Monte Amiata, Rigoleto embodies the essence of Montecucco Rosso DOC. Produced according to the principles of meticulous organic farming, it comes to life in an innovative four-level vertical winery, designed for gravity-fed movement of grapes and musts. Under the guidance of oenologists Maurizio Castelli and Luca Marrone, the wine matures between steel and oak barrels to enhance its fruity profile. ColleMassari boasts prestigious international awards, including Gambero Rosso and James Suckling.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1998
- Oenologist: Maurizio Castelli, Luca Marrone
- Bottles produced: 500.000
- Hectares: 110
The Castello Colle Massari estate was established in 1998 and is included in the Montecucco DOCG in the Alta Maremma, between the Brunello di Montalcino DOCG and the Morellino di Scansano DOCG, and enjoys ideal conditions for the production of Sangiovese.
The first vintage produced was in 2000.
The Castello Colle Massari estate is located on the slopes of Mount Amiata. It faces the Tyrrhenian coast at an altitude of 320 metres above sea level, enjoying a microclimate favoured by strong winds and large temperature ranges.
The farm covers an area of approximately 350 hectares, of which 74 hectares of vineyards, 22 hectares of olive groves, 100 hectares of arable land and the remainder of woods. In addition, the estate is surrounded by state-owned woods for about 1,200 hectares.
Fermentation occurs for the most important wines in 10-quintal truncated conical vats with manual punching-down and for the other wines in thermostatically controlled steel vats. Then, depending on the type of wine, ageing takes place for 12-18 months in 225-litre barriques and 500-litre French oak tonneaux and 40 hl Slavonian oak vats.
Bottle ageing is always longer than 6 months for all red wines. This is because the vertical structure of the cellar, developed on four levels, allows the grapes and must to be moved without the aid of pumps. Read more
| Name | Collemassari Montecucco Rigoleto 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Montecucco DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 70% Sangiovese, 15% Ciliegiolo, 15% Montepulciano |
| Country | Italy |
| Region | Tuscany |
| Vendor | ColleMassari |
| Story | History and Curiosities Born in 1998 on the breezy slopes of Monte Amiata, Rigoleto embodies the essence of Montecucco Rosso DOC. Produced according to the principles of meticulous organic farming, it comes to life in an innovative four-level vertical winery, designed for gravity-fed movement of grapes and musts. Under the guidance of oenologists Maurizio Castelli and Luca Marrone, the wine matures between steel and oak barrels to enhance its fruity profile. ColleMassari boasts prestigious international awards, including Gambero Rosso and James Suckling. |
| Origin | Castagneto Carducci (LI) |
| Production technique | Fermentation in stainless steel tanks at controlled temperature with manual punching down in truncated cone-shaped vats; partial ageing in barrels or barriques |
| Wine making | Fermentation in stainless steel tanks at controlled temperature, with manual punching down in truncated conical vats; part of the wine matures for several months in small barrels, with a predominance of maturation in steel. |
| Aging | Half of the 10 months of ageing takes place in stainless steel tanks, while for the remaining months second or third use barrels or barriques are used; bottle ageing for at least a further 6 months. |
| Total acidity | 4.9 gr/L |
| Residual sugar | 0.5 gr/L |
| Year production | 500000 bottles |
| Allergens | Contains sulphites |