Pian Delle Vigne, Vignaferrovia 2009 Riserva, Brunello di Montalcino

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The selection of the grapes for the Brunello Riserva Vigna Ferrovia took place in two phases. The first, the so-called “green selection” insofar as it takes place in the vineyard in the middle of the growing season, was carried out during the first two weeks of July was intended to balance the production on the vine in order to have the proper number of bunches per shoot. The second one took place just before the harvest itself and had as its objective the elimination of grapes which were not perfectly ripe. After the stemming and a soft pressing, the grapes were macerated on the skins in open small oak barrels for a period of approximately twenty days during which time the cap of skins was punched down manually in order to both increase extraction and best respect the fruit and the quality of the tannins. The fermentation was finished in small oak barrels where the malolactic fermentation also took place. The wine then began its aging in small, 300 liter (80 gallon) oak barrels for a period of six months, followed in turn by a further twelve months of aging in larger, 3000 liter oak casks. A final twelve months of aging in 60 hectoliter (6000 liter) oak casks terminated the aging process. The finished wine, at 14.50° of alcohol, was then bottled and given six months of bottle aging before commercial release.
125.00
Meer informatie
Jaar 2009
Wijnland Italië
Wijnsoort Rood
Druivenras Sangiovese
Classificatie DOCG Brunello di Montalcino
Inhoud 75,0 cl
Alcoholpercentage 14,5 %

The selection of the grapes for the Brunello Riserva Vigna Ferrovia took place in two phases. The first, the so-called “green selection” insofar as it takes place in the vineyard in the middle of the growing season, was carried out during the first two weeks of July was intended to balance the production on the vine in order to have the proper number of bunches per shoot. The second one took place just before the harvest itself and had as its objective the elimination of grapes which were not perfectly ripe. After the stemming and a soft pressing, the grapes were macerated on the skins in open small oak barrels for a period of approximately twenty days during which time the cap of skins was punched down manually in order to both increase extraction and best respect the fruit and the quality of the tannins. The fermentation was finished in small oak barrels where the malolactic fermentation also took place. The wine then began its aging in small, 300 liter (80 gallon) oak barrels for a period of six months, followed in turn by a further twelve months of aging in larger, 3000 liter oak casks. A final twelve months of aging in 60 hectoliter (6000 liter) oak casks terminated the aging process. The finished wine, at 14.50° of alcohol, was then bottled and given six months of bottle aging before commercial release.

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