ColleMassari
Montecucco Riserva 2022
| Denomination | DOC Montecucco Rosso Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 80% Sangiovese, 10% Cabernet Sauvignon, 10% Ciliegiolo |
| Aging | Aged for 18 months, with half of the mass in barriques and oak barrels (50% new and 50% second or third use) |
- Composition and origin: 80% Sangiovese, 10% Cabernet, 10% Ciliegiolo; Cinigiano area
- Aged in wood: 18 months between barriques and casks; half in new wood
- Aromas: strawberry, black cherry, blackcurrant, cedar and delicate spices
- Palate: compact structure, elegant tannins, fresh and earthy finish
- Serving temperature: 18-20°C, decant for 1 hour; 14% vol
Description
What kind of wine it is
Montecucco Riserva by ColleMassari is an organic red wine that elegantly expresses the character of Tuscany. The result of a careful blend of Sangiovese, Cabernet Sauvignon and Ciliegiolo, it develops a deep aromatic profile, where notes of strawberry and black cherry merge with blackcurrant, enriched by hints of cedarwood and fine spices. On the palate, it reveals a solid structure, supported by well-integrated tannins that lead the tasting towards a fresh and pleasantly earthy finish. A label capable of combining the immediacy of fruit with a remarkable ability to evolve over time.
Where it comes from
This red is produced in Cinigiano, on the slopes of Monte Amiata, in the heart of the Montecucco Riserva area. The vineyards are situated at around three hundred metres above sea level, in a breezy environment that benefits from significant temperature variations and the moderating influence of the Tyrrhenian coast. The soils feature a rich matrix of sandstone and marl, alongside calcareous clays, gravel deposits and iron outcrops. This complex geology gives the wine a profound territorial character, supporting its structural intensity.
How it is produced
ColleMassari uses a gravity-flow winery, moving the musts naturally to preserve the integrity of the grapes. Fermentation in stainless steel at controlled temperature involves the use of indigenous yeasts and long macerations to encourage extraction. After malolactic fermentation, the wine matures for eighteen months. To achieve perfect structural balance, ageing takes place for half the batch in oak barrels, equally divided between new wood and barrels of subsequent use.
History and Curiosities
Located at the foot of Mount Amiata in Tuscany, the ColleMassari estate produces the excellent Montecucco Rosso Riserva DOC from organic vineyards cultivated at an altitude of 300 metres. Thanks to an innovative vertical winery, grapes and must are moved by gravity, preserving the absolute integrity of the fruit. This approach enabled the 2022 vintage to receive 94 points from Luca Maroni.
Awards
-
2022
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2022
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2022
94/100
One of the most prestigious wine guides in Italy.
-
2022
3One of the most prestigious wine guides in Italy.
-
2022
3Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °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 Riserva 2022 |
|---|---|
| Type | Red organic still |
| Denomination | Montecucco DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 80% Sangiovese, 10% Cabernet Sauvignon, 10% Ciliegiolo |
| Country | Italy |
| Region | Tuscany |
| Vendor | ColleMassari |
| Story | History and Curiosities Located at the foot of Mount Amiata in Tuscany, the ColleMassari estate produces the excellent Montecucco Rosso Riserva DOC from organic vineyards cultivated at an altitude of 300 metres. Thanks to an innovative vertical winery, grapes and must are moved by gravity, preserving the absolute integrity of the fruit. This approach enabled the 2022 vintage to receive 94 points from Luca Maroni. |
| Origin | Cinigiano (Grosseto), Toscana |
| Climate | Altitudine: 300 m. s.l.m. |
| Soil composition | Sandstone soils alternating with marl soils, ferrous and calcareous clay soils and gravel deposits. |
| Fermentation temperature | 27-30 °C |
| Fermentation | Approximately 25-39 days |
| Production technique | Fermentation in temperature-controlled stainless steel tanks; malolactic fermentation in stainless steel; ageing in barriques and oak barrels |
| Wine making | Fermentation in stainless steel tanks at a controlled temperature (27-30 °C) for about 25-39 days, with a long maceration of 3-4 weeks; malolactic fermentation in steel; ageing/maturation for 18 months for half of the batch in barriques and oak barrels (50% new and 50% second-third use). |
| Aging | Aged for 18 months, with half of the mass in barriques and oak barrels (50% new and 50% second or third use) |
| Allergens | Contains sulphites |