BRUNELLO

DI MONTALCINO

D.O.C.G.

LA TOGATA

ANNUAL PRODUCTION:

45.000 bott.

PRODUCTION AREA:

The vineyards are in the hills of Montalcino, at different heights and with a sun exposure until sunset. The age of the vineyards from which we select the grapes destined to produce Brunello is more than 20 years. Average altitude of the vineyards: 250 mt s.l.m.

SOIL:

Tuffaceous clay, very rich in skeleton.

GRAPE VARIETY:

Large Sangiovese 100%.

TRAINING SYSTEM:

bilateral and balanced cordon.

DENSITY FOR HECTARE:

5.500 

PRODUCTION SYSTEM:

The vineyards are subject to a double thinning of bunches and, during harvest (end of September), the average criterion of choice is, in good vintages, three bunches of five. The grapes thus obtained are further selected in the cellar, where they are processed according to the old tradition. It proceeds to intense extraction in the early stages of fermentation, followed by long quiescent maceration on the marc; the maximum temperature is raised up to 33 °C and maintained at high values until the racking. The ageing in wood lasts 36 months in oak barrels from Slavonia hl 17.50. It follows bottle ageing for 12 months far beyond the mandatory minimum of four months from production regulations.

ORGANOLEPTIC CHARACTERISTICS:

Colour: intense rubine with granet reflexes, limpid.

Bouquet: ethereal, intense and complex. 

Taste: full-bodied, well-structured, austere and tannic.

 

ALCOHOL CONTENT:

14%

 

SERVING SUGGESTIONS:

Red meat, game and aged cheeses.

Serving temperature: 20°C.  Serve in goblets created for Brunello di Montalcino wine.

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