ColleMassari
Montecucco Rosato Grottolo 2024
| Denomination | DOC Montecucco Rosato |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 70% Sangiovese, 15% Ciliegiolo, 15% Montepulciano |
| Aging | Aged for at least three months in stainless steel tanks (stainless steel containers) for natural decantation. |
Description
What kind of wine it is
Grottolo Montecucco Rosato by ColleMassari is an organic rosé wine that is also vegan, produced in Tuscany from a carefully crafted blend of Sangiovese, Ciliegiolo and Montepulciano grapes. This dry rosé stands out for its pale, luminous pink colour, which hints at a fragrant aromatic profile rich in fruity and floral notes. On the nose, clear hints of black cherry, violet and redcurrant emerge, while on the palate it impresses with its silky texture and vibrant freshness, ensuring a pleasant and well-balanced sip.
Where it comes from
This rosé originates in Tuscany, in the Montecucco area located in the Upper Maremma. The vineyards grow on the slopes of Mount Amiata, at around three hundred metres above sea level. This geographical location, nestled between the renowned areas of Montalcino and Scansano, provides the grapes with ideal conditions for optimal ripening, expressing a well-defined and deeply recognisable territorial identity for ColleMassari.
How it is produced
Vinification begins with a quick gentle pressing of the selected bunches, immediately separating the must from the skins. This is followed by fermentation at controlled temperatures, a technique essential for preserving the integrity of the primary aromas. The wine then rests for at least three months in stainless steel, naturally settling by gravity until it achieves a harmonious acidity. This structure makes it perfect for accompanying delicate dishes, spicy recipes, cheeses and grilled fish.
History and Curiosities
The Grottolo Montecucco Rosato DOC from ColleMassari expresses the authentic soul of the Upper Maremma. Produced at an altitude of 320 metres on the slopes of Monte Amiata, this organic and vegan wine captivates with seductive aromas of black cherry, violet and redcurrant. Gentle pressing and low-temperature fermentation in steel enhance its varietal freshness, offering the palate a silky texture and harmonious acidity. A three-month maturation completes its elegant profile, making it ideal paired with grilled fish or curry dishes.
Awards
-
2024
2One of the most prestigious wine guides in Italy.
-
2024
3Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- 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 Rosato Grottolo 2024 |
|---|---|
| Type | Rosé organic still |
| Denomination | Montecucco DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 70% Sangiovese, 15% Ciliegiolo, 15% Montepulciano |
| Country | Italy |
| Region | Tuscany |
| Vendor | ColleMassari |
| Story | History and Curiosities The Grottolo Montecucco Rosato DOC from ColleMassari expresses the authentic soul of the Upper Maremma. Produced at an altitude of 320 metres on the slopes of Monte Amiata, this organic and vegan wine captivates with seductive aromas of black cherry, violet and redcurrant. Gentle pressing and low-temperature fermentation in steel enhance its varietal freshness, offering the palate a silky texture and harmonious acidity. A three-month maturation completes its elegant profile, making it ideal paired with grilled fish or curry dishes. |
| Origin | Slopes of Mount Amiata at 320 metres above sea level; Upper Maremma between Brunello di Montalcino DOCG and Morellino di Scansano DOCG |
| Production technique | Soft pressing of the grapes; immediate separation of the must from the skins; fermentation at low temperatures in stainless steel tanks/vats at controlled temperature; minimum resting period of three months in steel for natural decantation |
| Wine making | Vinification begins with gentle pressing of the grapes and immediate separation of the must from the skins; fermentation takes place in stainless steel tanks at low/controlled temperatures to preserve aromatic and varietal freshness, with a minimum resting period of three months in steel for natural decantation. |
| Aging | Aged for at least three months in stainless steel tanks (stainless steel containers) for natural decantation. |
| Total acidity | 5.5 gr/L |
| Residual sugar | 0.4 gr/L |
| Year production | 500000 bottles |
| Allergens | Contains sulphites |