Brunello di Montalcino Appellation: BRUNELLO DI MONTALCINO DOCG in Montalcino 1975,1989,1998,2000 Soil Type: Medium textured, calcareous-clayey (lower Exposure: South-East/West-East/East-West/North- South Colour: Intense ruby red tending to garnet Nose: Ample and fragrant, very elegant, notes of leather, tobacco, berries and spices Flavour: Juicy cherry and red currant, very persistent, fresh, lively finish due to the acidity Match with: Red meat, game, seasoned cheese Average no. bottles/year: 20,000 Notes: The alcoholic and malolactic fermentations are spontaneous. The wine is made from different vineyards that stand at three different altitudes (150-250- 350 meters above sea level). The composition of the soil of the three vineyards is also different. Vinification and ageing: Cold maceration with the skins at 10-12 degrees Celsius. Fermentation and maceration with the skins for 20/25 days with pumping over of the must in steel vats with temperature control. Malo-lactic fermentation in steel. Maturation in oak casks and barrels of various capacity for 24-36 months depending on the vintage. Finishing in the bottle for 8 months.
Brunello di Montalcino Voliero Appellation: BRUNELLO DI MONTALCINO DOCG Zone: Castelnuovo dell Abate, Sant Angelo (Montalcino - province Blend: 100% Sangiovese Vineyard age (year of planting): Sangiovese 1992,2002 Soil Type: loose, red soils Exposure: north-south, east-west Altitude: over 350 meters above sea level Colour: Ruby red Nose: Ripe fruit notes, complex Flavour: Good presence of tannins, elegant Match with: Meat dishes, grilled meat, cheese Average no. bottles/year: 7,000 Grape yield per hectare tons: n/a Notes: In 2006 Andrea started a new project, together with other producers of the area friends of his, with the aim of enhancing the different aspects of the extraordinary terroir of Montalcino, and a Rosso and a Brunello are bottled under the brand-name of Voliero. The alcoholic and malolactic fermentations are spontaneous. Vinification and ageing: Brief pre-fermentative cold maceration of a part of the mass. Fermentation (with wild yeast) and maceration with the skins in steel with a very careful temperature control for 20/25 days. The wine matures in large Slavonian and French oak casks (20-40 Hl) for approx. 24 months. In some vintages the wine matures for 30 months.
Brunello di Montalcino Riserva Appellation: BRUNELLO DI MONTALCINO RI- SERVA DOCG Vineyard extension (hectares): 2 in Montalcino 1975,1989,1998 Soil Type: Medium textured, calcareous-clayey (lower Exposure: South-East/West-East/East-West/North- South Colour: Intense ruby red Nose: Intense fruity tones of ripe cherries and prunes, floral tones of violet, chocolate Flavour: Warm, pasty, well-balanced, evident tannins, fresh, ample finish Match with: Wine for meditation, red meat, game, seasoned cheese Average no. bottles/year: 6,000 Notes: The grapes for the Riserva are selected in the old vineyards. The alcoholic and malolactic fermentations are spontaneous. Vinification and ageing: Cold maceration with the skins at 10-12 degrees Celsius. Fermentation and maceration with the skins for 20/25 days with pumping over of the must in steel vats with temperature control. Malo-lactic fermentation in steel. Maturation in oak casks and barrels of various capacity for a minimum of 36 till a maximum of 42 months depending on the vintage. Finishing in the bottle for 18 months. Awards: 2010 vintage: A. Galloni - Vinous: 90/100
Toscana Rosso IGT Rapace Appellation: TOSCANA ROSSO IGT.3 Blend: 70% Sangiovese selected in Montalcino - 20% Merlot - 10% Cabernet in Montalcino 1975,1989,1998,2000 - Merlot 1975,1990,1998 - Cabernet 1975,1990,1998 Soil Type: Medium textured, calcareous-clayey (lower Exposure: South-East Colour: Very intense ruby red with purple reflections Nose: Intense and complex, notes of blackberry, blueberry and jam, notes of ink and spices Flavour: Powerful and supple at the same time, evident but soft tannins, juicy cherry, very persistentm great freshnessm good acidity, very lively ending Match with: Red meat, game, cheese Average no. bottles/year: 10,000 Notes: The continuous and constant experiments of Andrea Cortonesi in the vineyard and in the cellar result in the production of a very particular Tuscan Red. Spontaneous alcoholic and malolactic fermentations. Vinification and ageing: 55-60% of the Sangiovese grapes are vinified together with the Merlot and Cabernet grapes. Cold maceration with the skins at 10-12 degrees Celsius (the number of days depends on the characteristics of the grapes). Fermentation and maceration with the skins for 20/25 days with pumping over of the must in steel vats with temperature control. Malo-lactic fermentation in steel. Maturation in French oak barriques for 18 months. Finishing in the bottle for 6 months.
Rosso di Montalcino Appellation: ROSSO DI MONTALCINO DOC in Montalcino 1988,1998,2000 Soil Type: Medium texture, calcareous-clayey (lower Exposure: South-East/West-East/East-West/North- South Colour: Bright ruby red Nose: Fresh, fruity, cherry and red fruit, tannic note in the finish Flavour: Dry, supple, quite tannic, well-balanced, medium body, good persistence Serving temperature ( C): 18 Match with: Pasta and rice dishes, pies, vegetable dishes, red and white meat dishes Average no. bottles/year: 22,000 Notes: This wine is made from younger Brunello di Montalcino vineyards or from vineyards that, depending on the vintage, produce grapes with the best characteristics for the production of Rosso di Montalcino. Furthermore, the wine is made from different vineyards that stand at three different altitudes (150-250-350 meters above sea level). The composition of the soil of the three vineyards is also different. Spontaneous alcoholic and malolactic fermentations. Vinification and ageing: Cold maceration with the skins at 10-12 degrees Celsius. Fermentation and maceration with the skins for 18/22 days with pumping over of the must in steel vats with temperature control. Malo-lactic fermentation in steel. Depending on the vintage, a part or the total quantity of wine matures in oak casks and barrels of various capacity for a maximum period of 8-9 months. Finishing in the bottle for 5 months. Awards: 2014 vintage: Gambero Rosso 2017 Tre Bicchieri
Rosso di Montalcino Voliero Appellation: ROSSO DI MONTALCINO DOC Blend: 100% Sangiovese Vineyard age (year of planting): Sangiovese 1992,2002 Soil Type: loose, red soils Exposure: north-south, east-west Colour: Bright ruby red Nose: Fruity with cherry and red fruit notes Flavour: Supple, fresh, medium bodied, well balanced, good persistence Serving temperature ( C): 18 Match with: Pasta and rice dishes, vegetable dishes, red and white meat Average no. bottles/year: 6,000 Notes: In 2006 Andrea started a new project, together with other producers of the area friends of his, with the aim of enhancing the different aspects of the extraordinary terroir of Montalcino, and a Rosso and a Brunello are bottled under the brand-name of Voliero. Spontaneous alcoholic and malolactic fermentations. Vinification and ageing: Brief pre-fermentative cold maceration of a part of the mass. Fermentation in steel with temperature control for 18/20 days. The wine matures in large Slavonian and French oak casks (20/50 hectolitres) for 3-4 months (the length of the maturation depends on the vintage).
Costabate Toscana IGT Appellation: TOSCANA IGT Vineyard extension (hectares): n/a in Montalcino 1975,1989,1998,2000 Soil Type: n/a Exposure: n/a Colour: n/a Nose: n/a Flavour: n/a Serving temperature ( C): n/a Match with: n/a Average no. bottles/year: 500 Grape yield per hectare tons: n/a Notes: Andrea Cortonesi decided to produce this new wine, made exclusively with Sangiovese grapes, in order to represent the terroir of Castelnuovo dell Abate in the best way possible: in fact this wine is made from a selection of Sangiovese grapes from the vineyards of Uccelliera that stand at three different altitudes and that have three different microclimates. The terroir, the varietal and the passion of Andrea stand out in this wine. Costabate is a reclassification of a Brunello to a proprietary/igt wine. The wood of the barrels is taken from ultracentenarian oak trees. Only 500 bottles, exclusively magnums, have been produced. Spontaneous alcoholic and malolactic fermentations. Vinification and ageing: The grapes from the vineyards standing at the three different altitudes (see notes) are vinified separately. Cold maceration with the skins at 10-12 degrees Celsius followed by spontaneous alcoholic and malolactic fermentations in steel. Blending of the wine and maturation in new French oak barrels for two years.