ColleMassari
Montecucco Sangiovese Riserva Poggio Lombrone 2019
| Denomination | DOCG Montecucco Sangiovese Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Matured for 18 months in oak (barrique/tonneau/large oak casks depending on the cuvée); aged in bottle for at least 12 months |
- Wine profile: Organic DOCG Riserva, 100% Sangiovese; 14.5% vol
- Aromatic profile: Notes of morello cherry and small red fruits with hints of spiced cocoa
- Taste and structure: Balanced acidity, pronounced tannins; persistent and savoury finish
- Vinification: Fermentation in small wooden vats; malolactic fermentation in oak barrels
- Ageing and serving: 18 months in oak and 12 in bottle; decant for 1 hour, serve at 18-20°C
Description
What kind of wine it is
Collemassari Montecucco Sangiovese Riserva Poggio Lombrone is an organic red wine that rigorously expresses the character of Sangiovese. In the glass, it displays a deep ruby red colour, heralding an intense bouquet of black cherry and small red fruits, enriched by spicy notes of cocoa. On the palate, it is structured and constantly evolving, supported by well-integrated acidity and defined tannins. The long, savoury finish makes it ideal for pairing with robust dishes such as game, braised red meats and hard cheeses.
Where it comes from
This label by ColleMassari originates in Tuscany, in the heart of the Montecucco area. The vineyards are organically cultivated at an altitude of three hundred metres, a position that ensures ideal ventilation for the ripening of the grapes and the preservation of freshness. The clay-tuffaceous and calcareous-marl soils play a fundamental role, ensuring proper water retention and imparting a marked minerality. These characteristics of the terroir translate into a precise flavour profile, giving Montecucco Sangiovese Riserva its renowned persistence.
How it is produced
Production begins with a careful manual harvest to select the best bunches. In the winery, designed for gravity flow, alcoholic fermentation takes place in small truncated-cone wooden vats, accompanied by manual punch-downs and prolonged maceration to extract structure. Malolactic fermentation then continues in oak barrels. Ageing takes place over eighteen months in a skilful selection of woods, including barriques, tonneaux and large Slavonian oak casks. This process concludes with a rest in the bottle for at least twelve months, a crucial step to consolidate the perfect balance before tasting.
History and Curiosities
The ColleMassari Poggio Lombrone 2019 is an organic Tuscan Montecucco Sangiovese DOCG Riserva. The gravity-flow process involves fermentation in small truncated-cone wooden vats with manual punching down. The wine is refined with 18 months of ageing in oak and a period of rest in the bottle. An outstanding label, awarded 95 points by Vinous and Tre Bicchieri by Gambero Rosso.
Awards
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2019
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2019
3This 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.
-
2019
90/100
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.
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2019
3One of the most prestigious wine guides in Italy.
-
2019
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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2019
4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 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 Sangiovese Riserva Poggio Lombrone 2019 |
|---|---|
| Type | Red organic still |
| Denomination | Montecucco Sangiovese DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | ColleMassari |
| Story | History and Curiosities The ColleMassari Poggio Lombrone 2019 is an organic Tuscan Montecucco Sangiovese DOCG Riserva. The gravity-flow process involves fermentation in small truncated-cone wooden vats with manual punching down. The wine is refined with 18 months of ageing in oak and a period of rest in the bottle. An outstanding label, awarded 95 points by Vinous and Tre Bicchieri by Gambero Rosso. |
| Origin | Montecucco (Siena) |
| Soil composition | Clayey-tuffaceous and calcareous-marly |
| Yield per hectare | 6,000 kg/hectare |
| Production technique | Fermentazione alcolica in piccoli tinelli di legno tronco-conici con follatura manuale e lunghe macerazioni; fermentazione malolattica in botti di rovere da 40 ettolitri |
| Wine making | Alcoholic fermentation in small truncated-cone wooden vats with manual punching down and long macerations; malolactic fermentation in 40-hectolitre oak barrels. |
| Aging | Matured for 18 months in oak (barrique/tonneau/large oak casks depending on the cuvée); aged in bottle for at least 12 months |
| Allergens | Contains sulphites |