Collemattoni Rosso di Montalcino 2015 DOC

$47.50

Appellation: Denominazione di Origine Controllata
Grape: Sangiovese
Aging potential: 4-6 years according to vintage.
Colour: intense ruby red.
Bouquet: violet flowers, black cherry and wild black fruits.
Taste: warm, dry and with good balance.
Accompanies: this wine expresses the typical fruity and flower aromas of a young wine made with Sangiovese. This Rosso di Montalcino can be served with salami, middle ripe cheeses, first courses (mushrooms soups, risotto and pasta dishes) and not very complex recipes with white or red meat.

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Collemattoni Rosso di Montalcino 2015 DOC

Collemattoni is a tiny 7 hectare estate planted exclusively with Sangiovese Grosso vines in San Angelo in Colle, on the southern side of the hill of Montalcino, nestling above the famous and rather larger Col d’Orcia vineyards (145 hectares). The first records mentioning the Bucci family in the Parish of Sant’Angelo in Colle date back to 1798 when Giuseppe Bucci, farmer and father of a large family appeared in village records. Today Marcello Bucci, who studied oenology under Signora Fuligni (Roberto Fuligni’s aunt), manages the estate and is making wonderfully good wines which have rapidly increased both in quality and international recognition. The wines from these vineyards are fuller and riper, though perhaps marginally less fine than, say, Fuligni’s, but what they lack in finesse is more than compensated for in the pricing, making Collemattoni one of the best value wines of the region.
They own 4 vineyards located in different areas around the village of Montalcino: Di Sesta: 3 Ha, Southeast facing, elevation of 350m; La Cava: 1.5 Ha, Southeast facing, elevation of 330m Fontelontano: 0.45 Ha, Southeast facing, elevation of 380m; Di Casa: South/Southwest facing, elevation of 420m

Average annual production: 18,000 – 20,000 bottles
Appellation: Denominazione di Origine Controllata
Grape: Sangiovese
Density of plants: 4500 plants/ha.
Altitude: 350/400 m above the sea level.
Soil: sandy clay with fossils and marl.
Vinification: removal of grape stalks, soft pressing, fermentation in stainless steel casks at controlled temperature of 28-30°C, maceration on the skins for 18-25 days with extraction technique made with pumping over and plunging the cap decreasing along the process.
Method of aging: aged for 1 year in Slavonian 32 Hl oak barrels, then other 3-4 months in the bottle for refining.
Aging potential: 4-6 years according to vintage.
Colour: intense ruby red.
Bouquet: violet flowers, black cherry and wild black fruits.
Taste: warm, dry and with good balance.
Accompanies: this wine expresses the typical fruity and flower aromas of a young wine made with Sangiovese. This Rosso di Montalcino can be served with salami, middle ripe cheeses, first courses (mushrooms soups, risotto and pasta dishes) and not very complex recipes with white or red meat.

Weight 1 kg
Dimensions 30 x 10 x 10 cm

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