Donatella Cinelli presents her Rosso di Montalcino DOC 2011

Vines and wines

Donatella Cinelli presents her Rosso di Montalcino DOC 2011

4 stars for the hottest, earliest and quickest grape harvest that man can remember. Small clusters with small grapes all sound and equally ripe

Rosso-di-Montalcino-2011-Casato-Prime-Donne-two bottles

Rosso-di-Montalcino-2011-Casato-Prime-Donne-two bottles

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. The Sangiovese clusters at Casato Prime Donne were picked between the 15th and 22th of September with a scorching sun.

In the cellar the grapes were chosen with particular care on the sorting table that was especially lengthened, so as to be able to remove all the dry grapes and the bits of stems. This phase is always very important but, in 2011 it was of the upmost importance to send in the fermentation tanks only the “best” grapes. The fermentation phase also needed special care so as to maintain the typical characteristics of the Sangiovese grapes and give the future Rosso di Montalcino the equilibrium and elegance.

Type: dry red.
Production area: Tuscany, Montalcino, Casato Prime Donne.
Vintage characteristics: very rainy winter and spring. Torrid summer even though interrupted by storms and characterized by very high night temperatures. The colouring of the grapes began at the end of July, but the vines were still in vegetation half way through August when another heat wave dried the crown and accelerated the ripening.

Rosso-Montalcino-2011-bottle with walnuts

Rosso-Montalcino-2011-bottle with walnuts

Grape variety: 100% Sangiovese.
Grape harvest: the earliest and quickest man can remember. From September 15th – 20th. The grapes were and picked and reached the winery in 20 kg crates. After the first selection in the vineyard the sorting table permitted us to choose only the best grapes.
Vinification: pre-fermentation maceration was carried out so as to cool the grapes and soften the skins favouring the extraction of polyphenols. The temperature during the fermentation tended to rise so the cooling system of the vinification vats was used more than usual. The fermentation lasted 10-12 days with the must always in contact with the skins.
Quantity produced: 27.000 bottles.
Colour: intense and bright ruby red.
Aroma: rich, intense, with evident primary aromas and clear notes of ripe wood berries and spices.
Taste: harmonious, full with well balanced tannins with the fruit and alcohol. Pleasantly persistent.
Matching dishes: very versatile, well matched with tasty first courses, meats, and aged and semi aged cheeses.
Way of serving: Room temperature (18-20°C), use tulip shaped crystal wine goblets.
Home storage: reaches its maturity between the 3rd and 6th year after the harvest. Keep the bottles lying down in a cool and dark place.

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