La Braccesca (Antinori)
Rosso di Montepulciano Sabazio 2024
| Denomination | DOC Rosso di Montepulciano |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Merlot, Sangiovese Grosso |
| Aging | Aged for about 4 months in stainless steel vats/tanks before bottling (in spring, in mid-March), with malolactic fermentation carried out in stainless steel. |
- Name and vintage: Rosso di Montepulciano DOC 2024, Tuscany (Montepulciano, Siena)
- Grape blend: 85% Sangiovese (Prugnolo Gentile) and 15% Merlot
- Aromatic profile: cherry and plum with notes of violet and rose; fresh red fruit
- Vinification in steel: fermentation at a maximum of 28°C and ageing for 4 months
- Serving and pairings: decant for 1 hour at 14–16°C; ideal with pasta, meats and cheeses
Description
What kind of wine it is
Sabazio by La Braccesca is a still red wine that expresses the authentic Tuscan character. This Rosso di Montepulciano is born from a harmonious blend of Sangiovese grapes, locally known as Prugnolo Gentile, and Merlot. On the nose, it offers clear cherry aromas intertwined with fresh floral notes of violet and rose. On the palate, it is elegant and lively, supported by a pleasant minerality and silky tannins that lead the tasting towards a savoury and persistent finish.
Where it comes from
The grapes destined for this wine grow in the well-tended vineyards of La Braccesca, owned by the Antinori family, nestled in the Montepulciano area. The sandy-loam soils, rich in stones and rocky components, are crucial in imparting a clear mineral and savoury character to the flavour profile. The name chosen for this wine celebrates Sabatino Lulli, known as Sabazio, a medieval monk who was the first to define the rules for local wine production, thus firmly linking this wine to the history of the region.
How it is produced
The production process begins between September and October with a careful manual harvest, followed by destemming and gentle crushing of the bunches. Alcoholic fermentation and maceration for about ten days take place in stainless steel tanks at a controlled temperature, a fundamental step to preserve the freshness of the fruity aromas. Afterwards, the wine completes malolactic fermentation to smooth out any roughness. Maturation continues with ageing in steel for about four months, concluding in spring.
History and Curiosities
Produced at the historic La Braccesca estate owned by the Antinori family, this elegant Rosso di Montepulciano DOC pays tribute to Sabatino Lulli, the medieval monk who pioneered local viticulture. Created in 1992 from the meeting of prestigious Tuscan tradition and the innovation of a fully underground winery, the wine combines the intensity of Prugnolo Gentile with the exuberance of Merlot. This synergy preserves the vivid freshness of floral aromas and offers a smooth and savoury sip, ideal for enhancing any meal with the authentic excellence of the region.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1990
- Oenologist: Fabrizio Balzi
- Bottles produced: 429.800
- Hectares: 340
| Name | La Braccesca Rosso di Montepulciano Sabazio 2024 |
|---|---|
| Type | Red still |
| Denomination | Rosso di Montepulciano DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Merlot, Sangiovese Grosso |
| Country | Italy |
| Region | Tuscany |
| Vendor | La Braccesca (Antinori) |
| Story | History and Curiosities Produced at the historic La Braccesca estate owned by the Antinori family, this elegant Rosso di Montepulciano DOC pays tribute to Sabatino Lulli, the medieval monk who pioneered local viticulture. Created in 1992 from the meeting of prestigious Tuscan tradition and the innovation of a fully underground winery, the wine combines the intensity of Prugnolo Gentile with the exuberance of Merlot. This synergy preserves the vivid freshness of floral aromas and offers a smooth and savoury sip, ideal for enhancing any meal with the authentic excellence of the region. |
| Origin | Montepulciano (Siena), Toscana, Italia |
| Soil composition | Sandy loam soil rich in rock fragments |
| Harvest | From the second half of September until mid-October |
| Fermentation temperature | Maximum 28 °C |
| Fermentation | Approximately 10 days |
| Production technique | Manual harvesting; destemming and gentle crushing; maceration and fermentation in stainless steel tanks/vats at controlled temperature (max 28 °C); complete malolactic fermentation in stainless steel; ageing for about 4 months in stainless steel; bottling in spring |
| Wine making | Upon arrival at the winery, the grapes were destemmed and gently crushed; the must was transferred to stainless steel tanks, where alcoholic fermentation took place at a controlled temperature not exceeding 28°C; vinification occurs in stainless steel vats and culminates with complete malolactic fermentation; maturation for about 4 months in stainless steel before bottling in spring (bottled in mid-March). |
| Aging | Aged for about 4 months in stainless steel vats/tanks before bottling (in spring, in mid-March), with malolactic fermentation carried out in stainless steel. |
| Allergens | Contains sulphites |