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Rosso di Montalcino Il Colle 2017

R399.00

Region: Montalcino, Tuscany

Intense and brilliant ruby red colour. A strong fruity aroma is striking on the nose, mainly consisting of red and black berries such as currants, cherries and blackberries, later followed by floral and spicy scents. The palate is rich and elegant, with a very fine tannic structure, clearly present yet not overwhelming. The finish leaves a pleasantly refreshing acidity. A delicious wine from one of the most special ladies in wine in all of Italy. If properly preserved, the bottle is guaranteed to last for about 15 years.

Food pairing: The perfect partner for meat-based pasta dishes, or a serious Bistecca Fiorentina grilled on the coals.

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Region: Montalcino, Tuscany

” My name is Caterina Carli, and I was born in the same year as il Colle ( 1972 ). My job is to make wine, but my passion lies in the vineyards. I dedicate most of my work to the vine itself, as I am convinced that everything depends on a healthy birth, followed by the most natural care throughout the growth phase. I really like Sangiovese, even more so in its typical Montalcino variety. It never fails to pay back the attention it received by giving me a Brunello that can stand the test of time with harmony, balance, elegance and intensity.

The Rosso has the same selection of grapes and the same blend as the Brunello. Despite having less time to develop in bottle, this red enjoys the privilege of not meeting the deadlines imposed by the market and sales because I have chosen to only release it when it is really ready (usually after 18-22 months). Vineyards are in Colle, at altitude 480 metres north-east exposure; and Castelnuovo, altitude 230 metres south-east exposure.

The 2017 vintage was characterized by great droughts and high temperatures. Proper work on the soil proved to be essential, allowing the plants to find water reserves. Large patches of leaves were left on the vines to provide as much protection as possible for the grapes. The lack of water gave birth to lighter grapes and bunches, with little juice and a fairly thick skin. However, some rainy days in midSeptember gave new freshness to both the plants and the bunches, allowing us to bring really good grapes into the cellar.

Spontaneous fermentation in stainless steel vats at controlled temperature; followed by maturation of 48 months in 50 hl and 30 hl Slavonian oak barrels “.