Campogiovanni. Brunello di Montalcino Docg

Transcription

1 Campogiovanni VINTAGE FEATURES Cooler than previous year, with abundant rainfall in winter and spring that caused a slight delay in flowering of the vines; temperatures above average in early July have favored the recovery conditions and maturation continued gradually through, online with the average seasonal temperatures in the months of August and September; excellent quality of the grapes, rich in aromatic substances and polyphenols with ideal values. Campogiovanni Estate (Montalcino, Siena) Medium textured, largely silt-sand with some clay, on sandstone and calcareous marl. Spur pruned cordon GRAPES Sangiovese 100% Fourth week of October VINIFICATION & Twenty-day maceration at C, and malolactic fermentation in steel. Maturation for 36 months in 500 lt french oak barrels and in 60 hl slavonian oaks, followed by a further 12 months in the bottle. BOTTLES PRODUCED C 14,5% Vol 5,5 g/l 0,5 g/l TASTING NOTES & PAIRINGS Deep ruby red. Offers up aromas of well-ripened wild berry fruit, blackberry preserves, tobacco leaf and tanned leather. An expansive, generous palate displays rich mouthfeel, developing into a lengthy finale marked by fruit liqueur. A wide range of meats, particularly game and boar, and with aged pecorino cheese.

2 Campogiovanni VINTAGE FEATURES After a cold and occasionally snowy winter, some positive weather events produced a little water accumulation in the soil. The spring was quite warm. The summer was very hot without rain. The rains of early September restored the balance to some extent favouring the ripening of the Sangiovese grape. The overall drought led to a noticeable reduction of yields with small berries and great concentration of the grapes. Campogiovanni Estate (Montalcino, Siena) Medium textured, largely silt-sand with some clay, on sandstone and calcareous marl. Spur pruned cordon GRAPES Sangiovese 100% Second week of October VINIFICATION & Twenty-day maceration at C, and malolactic fermentation in steel. Maturation for 36 months in 500 lt french oak barrels, followed by a further 12 months in the bottle. BOTTLES PRODUCED C 14,5% Vol 5,7 g/l 1,0 g/l TASTING NOTES & PAIRINGS Deep ruby red. Offers up aromas of well-ripened wild berry fruit, blackberry preserves, tobacco leaf and tanned leather. An expansive, generous palate displays rich mouthfeel, developing into a lengthy finale marked by fruit liqueur. A wide range of meats, particularly game and boar, and with aged pecorino cheese.

3 2011 Vintage Tenuta Campogiovanni (Montalcino - Siena) 250/300 m. above sea level South, southwest Medium textured, largely silt-sand with some clay, on sandstone and calcareous marl. First and second week of October VINIFICATION & BOTTLES PRODUCED Twenty-day maceration at C, and malolactic fermentation in steel. Maturation for 36 months in large Slavonian oak botti, followed by a further 12 months in the bottle 15,5 % Vol. 5,8 g/l 1 g/l

4 2010 Vintage Tenuta Campogiovanni (Montalcino - Siena) 250/300 m. above sea level South, southwest Medium textured, largely silt-sand with some clay, on sandstone and calcareous marl. First and second week of October VINIFICATION & BOTTLES PRODUCED Twenty-day maceration at C, and malolactic fermentation in steel. Maturation for 36 months in large Slavonian oak botti, followed by a further 12 months in the bottle 14,5 % Vol. 5,8 g/l 1 g/l

5 2009 Vintage Tenuta Campogiovanni (Montalcino - Siena) 250/300 m. above sea level South, southwest Medium textured, largely silt-sand with some clay, on sandstone and calcareous marl. First week of October VINIFICATION & BOTTLES PRODUCED Twenty-day maceration at C, and malolactic fermentation in steel. Maturation for 36 months in large Slavonian oak botti, followed by a further 12 months in the bottle 15,5 % Vol. 6,5 g/l 2,2 g/l

6 2008 Vintage Brunello di Montalcino DOCG Campogiovanni tenuta (Montalcino- Siena) 250/300 metres south, southwest TRAING SYSTEM Medium textured, largely silt-sand with some clay, on sandstone and calcareous marl. September 28 - October 5 VINIFICATION AND Twenty-day maceration at C, and malolactic fermentation in steel. Maturation for 36 months in large Slavonian oak botti, followed by a further 12 months in the bottle BOTTLES PRODUCTS 95, % Vol. 6.1 g/l 2.5 g/l