The 2012 harvest, one with the scarcest amount of grapes man can remember offers a Mediterranean version of Rosso di Montalcino because of the summer heat
In 2012 from June to August, it was hot day and night. An unusually dry climate for Montalcino that however was well resisted y the vines helped by the decrease in grapes and the continues hoeing of the land. Once again the vines have proven to be “intelligent plants” reducing by themselves their vitality. Less grapes, small clusters, loose The heat in August, when the temperatures were very high, during both the day and night, accelerated the ripening. This also brought forward the harvest date. Small clusters with small loose grapes perfect for producing great wines but also apt to the extreme situation of hydro stress.
The storms at the beginning of September quenched the vines’ thirst and brought the temperatures down in so creating the conditions for a gradual and perfect ripening of the grapes. The harvest too took place in optimal conditions with cool but serene days that sent the grapes into the cellar at 20-25°C.
After the spectacular success in sales of the Rosso di Montalcino 2011, especially abroad, it is very very probable that this 2012 will obtain the same results
Type: dry red.
Production are: Toscana, Montalcino, Casato Prime Donne.
Vintage characteristics: Dry winter where not even the great amount of snowfall moistened the soil. June July and August without rain and with very high day and night temperatures. September began with some showers and then continued with a clear sky and moderate temperatures creating the ideal conditions for the complete ripening of the grapes.
Grape type : 100% Sangiovese .
Grape harvest: The sound grapes were small on small clusters. They were handpicked and chosen in the vineyard and on sorting tables in the winery. During the harvest the climate was cool or cold
Vinification: regular vinification progress. After the alcoholic fermentation lasting 10-12 days the wine remained in contact with the grape skins.
Barrel ageing: 6-12 months in small and medium barrels
Quantity produced: 24,000 bottles.
Colour: very intense and brilliant ruby red.
Aroma: intense, inviting, the primary aromas associate with the more evolved perfumes of wood berries and spices.
Taste: harmonious, full, soft, with tannins well balanced with the fruit. pleasantly long lasting
Matching dishes: very versatile, well matched with tasty first courses, meat, and aged and semi aged cheeses.
Way of serving: serve at room temperature (16-18°C), use tulip shaped crystal wine goblets.
Home storage: comes of age between the 3rd and 6th year after the harvest. Keep the bottles lying down in a cool and dark place.