Rosso di Montalcino DOC 2023 BIO-Organic

Rosso di Montalcino DOC 2023 BIO-Organic

THE SCARCEST HARVEST IN MEMORY, IT HAD A SLOW AND GRADUAL RIPENING WHICH PUT INTO THE GLASS A ROSSO DI MONTALCINO WITH VERY CLASSIC CHARACTERISTICS

For Donatella Cinelli Colombini, the 2023 harvest was <<the most difficult harvest of my life, with my husband Carlo in hospital in Malta and my daughter Violante who directed the harvest alone flying back and forth from Valletta>>.

Added to this were the rainfalls in spring and summer, the attacks of downy mildew and 3 small hailstorms.

In the end, few grapes arrived in the cellar, half the amount of the previous year, but of excellent quality. The Sangiovese grapes showed perfect analytical values. A new selector with optical reader completed the grape selection work by choosing only the best, berry by berry, with the utmost attention.

THE 2023 VINTAGE

After a very dry 2022, a very rainy 2023 arrived. It rained in winter and especially in spring with a June like a universal deluge. Even in summer, very hot days alternated with thunderstorms. The grapes changed colour at the end of August and then the ripening had a slow and regular character. An old-fashioned climate that gives rise to very classic wines.

CASATO PRIME DONNE IN MONTALCINO

Casato Prime Donne is all organically grown. It is located on the northern side of Montalcino on the slopes of the Montosoli hill. The vineyards surround the old farmhouse that gives its name to the property and belonged to Donatella Cinelli Colombini’s ancestors at least since the end of the sixteenth century.

The higher lands are rich in clay and Pliocene sands, in the lower part the soil comes from the deposits of the Suga torrent and has an alluvial character. In the 40 hectares of Casato Prime Donne there are 18 hectares of vineyards all cultivated with Guyot method in the Sangiovese variety.

Casato Prime Donne is the first Italian winery with an all-female staff. The cellar workers, the oenologists, the consultant, the sales staff and the tourist reception staff are all women. A flag-ship for female oenology.

TASTING SHEET FOR THE ROSSO DI MONTALCINO

TYPE: dry red

PRODUCTION AREA: Tuscany, Montalcino, Casato Prime Donne

VINTAGE CHARACTERISTICS: very rainy winter and spring, even with some hailstorms. The humidity favoured downy mildew and reduced grape production.

In summer, the rains reduced the heat and allowed for slow and gradual ripening. The grapes reached full ripeness in perfect conditions and with excellent analytical values.

GRAPES: 100% Sangiovese

HARVEST: Manual harvesting and optical selector to discard imperfect grapes. The berries had soft skin with excellent capacity to release noble materials.

VINIFICATION: in truncated conical steel vats with open cap, punching down and temperature control. Selected indigenous yeasts from Casato Prime Donne were used. After alcoholic fermentation, the wine remained to macerate in contact with the skins for 20 days in the vats with closed cap.

BARREL MATURATION: Due to the “old style” characteristics of the wine, fewer tonneaux and more barrels than usual were used.

QUANTITY PRODUCED: 16,600 bottles

ROSSO DI MONTALCINO IN THE GLASS

COLOUR: intense and brilliant ruby ​​red.

AROMA: The imprint of Sangiovese is clearly perceptible in the hints of violet and in the vinous aromas together with those of ripe red fruit. The light spices derive from the oak of the barrels.

TASTE: harmonious and with the typical crunchiness of Sangiovese, satisfying, savoury, the tannins, although evident, appear soft and well-integrated. The finish is long and pleasant.

FOOD PAIRING: gastronomic wine designed to be drunk at the table with tasty and not too fatty foods. Excellent for brunch and with cold foods such as cured meats and medium-aged cheeses. Perfect with tasty first courses, roast or grilled meats.

TABLE SERVICE: serve at room temperature (16-18°C) in white crystal glasses shaped like a large tulip.

CELLARING: Montalcino wines are all long-lived but Rosso di Montalcino is intended to be drunk when young. The bottles should be kept laying down  in a cool (16°C) dark place and consumed preferably within 5 years from the harvest.