description
Details of wine
Among the most significant expressions of Brunello from the Val d 'Orcia winery we can highlight the "Nastagio". Pure Sangiovese developed on ancient vines dating back to the 40s. In fact, this Brunello di Montalcino is born from the collaboration with the University of Florence, performing a strict mass selection on long-standing vineyards.
The result is extremely interesting and characteristic. In fact, a perfectly balanced wine is obtained, well structured and with ready tannins.
In addition to the attentions in the vineyard according to the organic disciplinary, to produce this Brunello the must is left in contact with the skins for about twenty days at a controlled temperature in special 100 hl steel tanks that allow a very deep extraction of both color that of tannins. Then there is a stop of one year in tonneaux of 5 hl and finally at least 12 months of aging in bottle.
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Color
Rosso rubino, con riflessi granati.
Smell
Presenta intense note fruttate, ciliegia e frutti di bosco, unite a delicati sentori donati dall'affinamento in legno.
Taste
Al palato si presenta morbido ed avvolgente e sorprende per la grande finezza del tannino. Chiude con una buona persistenza.
Details
Features
| YEAR | 2015 |
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| TRAINING SYSTEM | Guyot e Cordone Speronato. |
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| ALCOL | 14.50 |
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| FORMAT | 0,75 L Standard |
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| COLLECTED | Raccolta manuale, con rigorosa scelta dei grappoli migliori in vigneto e successivamente sul tavolo di cernita in cantina. |
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Details
Informations
| CLASSIFICATION | DOCG Brunello di Montalcino |
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| TEMPERATURE | 18-20 |
| LOCATION | Montalcino (SI) |
| GROUND | Franco argilloso di origine pliocenica con buono scheletro e drenaggio. Alcalino e tra i più ricchi di calcare attivo della tenuta Col d'Orcia (40% Argilla, 39% Limo, 21% Sabbia ? PH 8.2). |
| REFINEMENT | Primo anno in tonneaux di rovere francese da 5 hl, ed in seguito in botte di rovere. Successivo affinamento in bottiglia di almeno 12 mesi in locali a temperatura controllata. |
| ANNUAL PRODUCTION | 10000 |
| PLANTS FOR HECTARE | 5300 |
| WINEMAKING | Fermentazione sulle bucce della durata di 18-20 giorni, a temperatura controllata inferiore ai 28 °C, in vasche di acciaio da 100 hl basse e larghe, appositamente realizzate per estrarre efficacemente ma delicatamente tannini e colore. |
| DECANTING | 2 ore |
| RETURN HALF | 45 q |
Details
Awards
| EXPERT | YEAR | MARK |
| Wine Spectator | 2013 | 92 |
| Wine Advocated | 2013 | 94 |
| James Suckling | 2013 | 92 |
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CELLAR
Name: Col d'Orcia
Start-up year: 1973
Cultivated hectares: 142
Winemaker name: Antonino Tranchida
Address: Via Giuncheti - Montalcino (SI)
Web Site: www.coldorcia.it
The Col DOrcia estate is one of the oldest companies of Montalcino, being present in 1933 with the name Fattoria di SantAngelo in Colle at the First Exhibition of Italian wines held in Siena, with three vintages of Brunello. The origin of the estate dates back to the first half of the XVIII century when the noble family Delle Ciaia of Siena established an estate in the area of SantAngelo in Colle which increased year by year. In the second half of the nineteenth century the ownership was passed to the Servadio family and subsequently to the Franceschi family. In 1973 Count Alberto Marone Cinzano took over the company, with the aim to contribute to the development and success of Montalcino and its Brunello on world markets. From 1977 the company has been under the direction of Edoardo Virano and from 1992 the Col DOrcia estate is presided over by Count Francesco Marone Cinzano.