Brunello di Montalcino Le Lucere 2010 Appellation: BRUNELLO DI MONTALCINO DOCG Cru: Le Lucere Vineyard extension (hectares): 3 1979,1981 Exposure: East and north, 270/310 meters above sea level Colour: Ruby red with slight garnet nuances Nose: Intense, fine, elegant with notes of cherries preserved in alcohol and spicy (cinammon and cloves) notes. Flavour: Extremely elegant due to tightly knit and silky tannins. Excellent structure, harmonic and persistent. Average no. bottles/year: 18,000 Alcohol %: 15 Grape yield per hectare tons: 6 tanks with temperature control, cold maceration with the skins at 10 degrees Celsius for 2 days, 4-6 days of maceration with the skins at 28-30 degrees Celsius. Malolactic fermentation in cement, steel and wood. The wine matures for 24 months in oak casks and in barriques. Finishing in the bottle for 8 months.
Brunello di Montalcino Le Lucere 2009 Appellation: BRUNELLO DI MONTALCINO DOCG Cru: Le Lucere Vineyard extension (hectares): 3 1979,1981 Exposure: East and north, 270/310 meters above sea level Colour: Ruby red with slight garnet nuances Nose: Intense, fine, elegant with notes of cherries preserved in alcohol and spicy (cinammon and cloves) notes. Flavour: Extremely elegant due to tightly knit and silky tannins. Excellent structure, harmonic and persistent. Average no. bottles/year: 18,000 Alcohol %: 14.5 Grape yield per hectare tons: 6 tanks with temperature control, cold maceration with the skins at 10 degrees Celsius for 2 days, 4-6 days of maceration with the skins at 28-30 degrees Celsius. Malolactic fermentation in cement, steel and wood. The wine matures for 24 months in oak casks and in barriques. Finishing in the bottle for 8 months.
Brunello di Montalcino San Filippo 2010 Appellation: BRUNELLO DI MONTALCINO DOCG Cru: n/a Vineyard extension (hectares): 2 1999,2000 marl Exposure: North, north-east Colour: Ruby red with a slight tendency towards garnet red Nose: Intense and complex, spicy with dominant black cherry notes Flavour: Full bodied, harmonic and persistent with tightly knit and silky tannins Average no. bottles/year: 10,000 Alcohol %: 15.5 tanks with temperature control. Maceration with the skins for 2 days at 10 degrees C and for 4-6 days at 28/30 degrees C. Malolactic fermentation in cement, stainless steel and wood. The wine matures for 24 months in oak casks and in barriques. Finishing in the bottle for 6 months.
Brunello di Montalcino San Filippo 2009 Appellation: BRUNELLO DI MONTALCINO DOCG Cru: n/a Vineyard extension (hectares): 2 1999,2000 marl Exposure: North, north-east Colour: Ruby red with a slight tendency towards garnet red Nose: Intense and complex, spicy with dominant black cherry notes Flavour: Full bodied, harmonic and persistent with tightly knit and silky tannins Average no. bottles/year: 10,000 Alcohol %: 14.5 tanks with temperature control. Maceration with the skins for 2 days at 10 degrees C and for 4-6 days at 28/30 degrees C. Malolactic fermentation in cement, stainless steel and wood. The wine matures for 24 months in oak casks and in barriques. Finishing in the bottle for 6 months.
Brunello di Montalcino Riserva Le Lucere 2007 Appellation: BRUNELLO DI MONTALCINO RI- SERVA DOCG Cru: Le Lucere Vineyard extension (hectares): 3 Exposure: East and north, 270/310 meters above sea level Colour: Ruby red tending to garnet red. Nose: Intense, fine, complex, the bouquet develops on black cherry notes supported by underlying spicy notes, mainly cinammon and cloves Flavour: Well structured, full, supple, persistent. Tightly knit and silky tannins, harmonic retro-olfactory notes. Match with: Red meat dishes, aged cheese, elaborate dishes Average no. bottles/year: 3,500 Alcohol %: 14 Grape yield per hectare tons: 6 Notes: This wine is made from a selection of the best clusters picked in mid October Vinification and ageing: Vinification in stainless steel vessels. Cold pre-maceration with the skins at 10 degrees Celsius for 3 days (during which the cap is punched down twice a day without oxygen), maceration with the skins at 28-32 degrees C for 7 days (with punching down of the cap and pumping over of the must with oxygen). Malolactic fermentation 100% in wood. The wine matures in wood (part in barriques and part in large oak casks) for 24 months. During this period the wine is racked and blended every four months. Finishing in the bottle for 8 months minimum.
Brunello di Montalcino Riserva Le Lucere 2006 Appellation: BRUNELLO DI MONTALCINO RI- SERVA DOCG Cru: Le Lucere Vineyard extension (hectares): 3 Exposure: East and north, 270/310 meters above sea level Colour: Ruby red tending to garnet red. Nose: Intense, fine, complex, the bouquet develops on black cherry notes supported by underlying spicy notes, mainly cinammon and cloves Flavour: Well structured, full, supple, persistent. Tightly knit and silky tannins, harmonic retro-olfactory notes. Match with: Red meat dishes, aged cheese, elaborate dishes Average no. bottles/year: 3,500 Alcohol %: 14 Grape yield per hectare tons: 6 Notes: This wine is made from a selection of the best clusters picked in mid October Vinification and ageing: Vinification in stainless steel vessels. Cold pre-maceration with the skins at 10 degrees Celsius for 3 days (during which the cap is punched down twice a day without oxygen), maceration with the skins at 28-32 degrees C for 7 days (with punching down of the cap and pumping over of the must with oxygen). Malolactic fermentation 100% in wood. The wine matures in wood (part in barriques and part in large oak casks) for 24 months. During this period the wine is racked and blended every four months. Finishing in the bottle for 8 months minimum.
Rosso di Montalcino Lo Scorno 2013 Appellation: ROSSO DI MONTALCINO DOC Cru: Lo Scorno Vineyard extension (hectares): 2.5 2000 Exposure: North and north-east Colour: Ruby red Nose: Well defined and intense. Cherries preserved in alcohol and spicy notes. Flavour: Well structured, full, well balanced with silky tannins, persistent Average no. bottles/year: 20,000 Alcohol %: n/a vats with temperature control, cold pre-maceration with the skins for 2 days at 10 degrees Celsius, maceration with the skins for 4-6 days at 28-30 degrees Celsius. Malolactic fermentation in cement, stainless steel and wood. The wine matures for 12 months in oak casks. Finishing in the bottle for 3 months.
Rosso di Montalcino Lo Scorno 2012 Appellation: ROSSO DI MONTALCINO DOC Cru: Lo Scorno Vineyard extension (hectares): 2.5 2000 Exposure: North and north-east Colour: Ruby red Nose: Well defined and intense. Cherries preserved in alcohol and spicy notes. Flavour: Well structured, full, well balanced with silky tannins, persistent Average no. bottles/year: 20,000 Alcohol %: 14 vats with temperature control, cold pre-maceration with the skins for 2 days at 10 degrees Celsius, maceration with the skins for 4-6 days at 28-30 degrees Celsius. Malolactic fermentation in cement, stainless steel and wood. The wine matures for 12 months in oak casks. Finishing in the bottle for 3 months.
S. Antimo Staffato 2009 Appellation: S.ANTIMO ROSSO DOC Cru: n/a Vineyard extension (hectares): 2 Blend: 80% Merlot - 20% Syrah Vineyard age (year of planting): Merlot 2004 - Syrah 2000 Exposure: West, south, east and north Colour: Intense ruby red with purplish nuances Nose: Itense with prune and red berry notes together with sweet and spicy notes Flavour: Excellent structure and texture of the tannins. Harmonic and persistent. Average no. bottles/year: 8,000 Alcohol %: n/a Vinification and ageing: Fermentation in stanless steel vessels with temperature control, cold pre-maceration with the skins for 2 days at 10 degrees Celsius, maceration with the skins for 4-6 days at 28-30 degrees Celsius. Malolactic fermentation in cement, steel and wood. The wine matures for 12-14 months in barriques. Finishing in the bottle for 3 months.