In 2016 the long vegetative cycle and an extremely slow ripening gave us a Rosso di Montalcino that opens up in the mouth with a velvety, and young fullness.
The success obtained by the last vintages of Rosso di Montalcino by Donatella Cinelli Colombini has surpassed all of our expectations. Other than being very well accepted by the market, there have been some excellent ratings from Wine Spectator (91/100) and Decanter (17,5/20) and the Gold medal from the Merano Wine Festival.
The 2016 vintage intends outdoing these fantastic results thanks to its characteristics of finesse and complexity. It is a young wine, but important and very elegant, with silky tannins that are able to hide the wine’s powerfulness. It is perfectly matched with tasty fist courses, meats and most of all aged cheeses.
During the 2016 harvest the clusters arriving were small, with small and perfect berries. For the first time after many years, in 2016 the grape ripening was so slow, thanks to the cool nights and the sunny days during the month of September. In fact the grape skin ripening (poliphenolic) was ready before the pulp ripening (regarding acids and alcohol) and this has permitted the production of wines with a moderate alcohol content but with an extraordinary richness in colour and taste. The diurnal temperature variation in September is also responsible for the particular aroma of this wine..
TYPE: dry red.
PRODUCTION AREA: Toscana, Montalcino, Casato Prime Donne.
VINTAGE CHARACTERISTICS: Mild and very rainy winter. The buds arrived soon. In Spring the rain disturbed the flowering and so reduced the dimension and the number of clusters. The summer was hot but interrupted by rains storms. September had cool nights and sunny days which favoured a regular ripening.
GRAPE TYPE : 100% Sangiovese .
GRAPE HARVEST: The grapes were handpicked and chosen in the vineyard . In less than half an hour the clusters reached the cellar where they were de-stemmed and underwent a second selection on sorting tables.
VINIFICATION: in truncated cone shaped bare cement vats that are open on top, with a plunger and temperature controlled to the finesse of the wine. The years used in fermentation are indigenous chosen in Casato Prime Donne by Enobiotech.
BARREL AGEING: 6-12 months in French 5-7 hectolitre tonneaux.
QUANTITY PRODUCED: 35,000 bottles.
COLOUR: intense and brilliant ruby red.
AROMA: ripe red berries with hints of spices coming from the oak used for ageing.
TASTE: fine, harmonious, satisfying, with tannins well balanced with the richness in fruit. Pleasantly long lasting
MATCHING DISHES: very versatile, well matched with food rich in taste that is not fatty, such as tasty first courses, meat, cold cuts and cheeses.
WAY OF SERVING: serve at room temperature (16-18°C), use wide tulip shaped crystal wine goblets.
HOME STORAGE: al of the Montalcino wines are long lasting but the Rosso di Montalcino is destined to be consumed young. Keep the bottles lying down in a cool (16°C) and dark place and drink within 4 years from the harvest.