Brunello di Montalcino Anno Domini 1441 2016 Castello Tricerchi
Variety: Sangiovese 100%
Ruby red color tending to garnet
On the palate it is intensely rich in ripe red fruit, with strawberry and cherry. Followed by some more complex notes of toasted, dry undergrowth, with dry leaves and chestnuts. The candied orange peels sneak between the rich and varied notes of spices. Without doubt excellent.
On the palate it has an excellent balance between material and structure. The complexity that emanates is very deep, with an enveloping and decidedly structured ensemble. The hot vintage gave value to the softness, although the tannins in great dust and minerality, give pleasure and elegance to the sip. Once swallowed, aromas of cherry, undergrowth and black pepper arrive.
Brunello di Montalcino anno domini is produced exclusively in vintages considered excellent. The confirmation comes from the tasting, because it is a truly excellent wine, witness of constant company growth.
It is an extremely effective accompaniment to grilled meat and vegetables, both mixed, such as the classic Fiorentina.
Brunello di Montalcino Anno Domini 1441 2015 Castello Tricerchi
The vineyards extend for 13 hectares close to the Castle, in the Altesi locality north of Montalcino. The Castle was built by the Altesi family during the thirteenth century, and completed in its construction in 1441 by the Tricerchi family.
The vineyards are part of an estate that extends for 400 hectares, and have an altitude of 300 meters above sea level and a sun exposure directed towards the southwest.
The nature of the soil is of medium texture, clayey and sandy, very rich in skeleton. The type of cultivation is espalier with spurred cordon pruning.
The density of the plants is 4,000 per hectare, and an average age of 25 years.
The yield per hectare is 60 quintals and around 1.5 kg per plant
The harvest is carried out by hand, with careful selection of the grapes, towards the beginning of October
After arriving in the cellar, the grapes undergo alcoholic fermentation with maceration on the skins, in stainless steel tanks at a controlled temperature of 23 ° C for a considerable period
After the malolactic transformation, it ages 15 and 20 hl Slavonian oak barrels for 36 months.