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Cerbaiona – Rosso di Montalcino – 2020
A label with an important carat where the wine’s potential can be sensed right from the start, soils and microclimate united in a union that result in a Sangiovese of unnatural quality. The grapes come from vineyards located at 400 meters in the northern part of the village where the soils are rich in marl and the cool microclimate give rise to wines of impressive stuff. Selection in the vineyard of the best bunches, which ferment in temperature-controlled steel tanks, aging then is 12 months in large Slavonian barrels. A small Brunello in miniature, balsamic and spicy aromas with herbaceous touches, it is full-bodied in the mouth, round and with velvety tannins for a long and pleasant finish.
- Producer: Cerbaiona
- Name: Rosso di Montalcino
- Grape Variety: 100% Sangiovese
- Vintage: 2020
- Alcohol Content: 13,5%
- Bottle Size: 750ml
- Production: 4666 bottles
Productive Notes: fermentation in steel tanks. Aged for 12 months in large Slavonian oak barrels.
Wine naturally contains solphites
65,00€
1 in stock
Description
Among the big names in Brunello production, Cerbaiona has made a name for itself over the decades for the exuberant quality of its wines. It was founded in 1977 by Diego Molinari with his wife in a century-old farmhouse northeast of Montalcino, in the Cerbaiona locality that has always been considered a unique cru for the expression of Sangiovese. Eager to start a new adventure, he replanted and expanded a small vineyard with no more than 3,600 plants per hectare, which, thanks to the specific microclimates and marl-rich soils, are the ideal habitat for powerful Sangiovese. Very attached to tradition, their farming knowledge, and the preservation of the environment they manage to contribute admirably to the fame and prestige of the Brunello di Montalcino appellation by producing their first label in 1981. After years of international success, in 2015 the winery was sold to American trentenne Gary Rieschel, who fell in love over the years with the amazing wine and said he wanted to focus on continuity and innovation (one was achieving Organic certification) without upsetting the traditions that have made this winery famous. Despite the well-known name only 20,000 bottles a year are produced, the interventions in the cellar are minimal and indispensable in which the use of spontaneous fermentations, manual punching down and aging in oval barrels followed by a few racking so as to obtain a product with a subtle but winning balance. Cerbaiona stands out for its unique and inimitable style, expressive and artisanal.
