Description
Rosso di Montalcino 2018 Castello Tricerchi
Variety: Sangiovese 100%
Ruby red color, slightly drained
Intense, vivid and luxuriant on the palate, with different, clean and excellent quality aromas. We distinguish raspberry, grenadine, pomegranate and fresh red flowers. The sour cherry comes with wild berries and undergrowth. Spicy spices too. Well defined, they also shine for the overall sharpness.
On the palate form and substance come together in a whole that makes it extremely drinkable. The frame is firmly in place, so the fresco of softness can be explained with ease. Tannins and freshness compensate for the warmth of the grade and creaminess generating balance between the parts and harmony. Once swallowed, aromas of black cherry and black pepper arrive.
The Rosso di Montalcino by Tricerchi is an excellent representation of young and exuberant Sangiovese, a faithful witness of the Ilcinese territory, and of the vine.
Great wine, with which to begin to approach the great complexities and even costs of the famous Brunello di Montalcino.
It is an extremely effective accompaniment to grilled meat and vegetables, both mixed as the classic Fiorentina.
Rosso di Montalcino 2018 Castello Tricerchi
Vineyards extend for 13 hectares close to the Castle, in the Altesi area to the north of Montalcino. The castle was built by the Altesi family during the XIII century, and was completed 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 solar exposure directed towards the south west.
Nature of the soil is of medium texture, clayey and sandy, very rich in skeleton. The type of breeding is espalier with spurred cordon pruning.
Density of the plants is 4,000 per hectare, and an age of 15 years.
Yield per hectare is 53 quintals and per plant of about 1.3 kg
The harvest is conducted by hand towards the end of September end of September
After reaching the winery, the grapes carry out the alcoholic fermentation with maceration on the skins, in stainless steel tanks at a controlled temperature of 23 ° C for a period of about ten days.
Once the malo-lactic transformation is over, it is refined in barriques and Slavonian oak barrels of 15 and 20 hl for 12 months.
