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Colle Massari Montecucco Lombrone Riserva 2013




Details of wine

The "Poggio Lombrone" is a Montecucco company from Colle Massari, endowed with great power and personality. It comes from the vinification only of Sangiovese grapes, which represent the most important grape of this Maremma area.
The vineyards of this variety grow at a height of about 300 meters above sea level, sinking their roots in a subsoil mainly characterized by clay, tuff, limestone and marl. Organic farming practices are followed, because attention to the territory, in all its forms, is one of the cornerstones of the ColleMassari production philosophy. The berries, once harvested, ferment in conical vats, macerating for a long time. Malolactic fermentation takes place instead in 40 hectolitre oak barrels. It then proceeds with the refinement, carried out first for 24 months in large oak barrels and then, after bottling, for another 12 months directly in glass.
In the glass "il Poggio Lombrone" is a full-bodied, powerful wine with vigorous tannins. Wine that accompanies important dishes of Tuscan culinary tradition. Wine that resists time evolving in an interesting way.



Rosso Rubino Intenso


L'impatto olfattivo è intenso, persistente, fine.Si espande con aromi di marasca e piccoli frutti rossi e prosegue con sensazioni speziate di cacao complesse ed eleganti.


Il gusto è persistente, in evoluzione, caratterizzato da un'acidità in perfetto equilibrio con la componente alcolica. I tannini offrono un centro bocca consistente e pieno, di grande carattere e personalità, il finale è persistente e sapido.


Abbinamenti gastronomici con cacciagione e selvaggina, si sposa perfettamente alle preparazioni locali a base di cinghiale, a brasati e umidi di carne rossa, ottimo con formaggi a pasta dura di media stagionatura.



YEAR 2013
ALCOL 14.50
FORMAT 0,75 L Standard
COLLECTED Vendemmia è manuale



CLASSIFICATION DOCG Montecucco Sangiovese
LOCATION Montecucco - Siena - A 300 m. sul livello del mare
GROUND Argilloso-tufacei e calcareo-marnosi
REFINEMENT L'affinamento prosegue per 18 mesi e l'affinamento in bottiglia è di almeno 12 mesi
WINEMAKING La fermentazione malolattica si svolge in botti di rovere da 40 ettolitri.
PRODUCTION Fermentazione alcolica avviene in piccoli tinelli di legno tronco conici con follatura manuale e lunghe macerazioni.
RETURN HALF Le vigne sono condotte con metodo biologico e la tecnica colturale permette produzioni molto basse di 60 quintali per ettaro.



Red shramp 2005
Red shramp 2007
Red shramp 2014
Veronelli 2007
Wine Spectator 2005 88
Wine Advocated 2008 92
James Suckling 2005 3
James Suckling 2007 2
James Suckling 2014 3

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Name: Colle Massari
Start-up year: 1977
Cultivated hectares: 30
Winemaker name: Maurizio Castelli, Luca Marrone
Address: Castagneto Carducci (LI)
Web Site: www.collemassari.it

The sister and brother Maria Iris and Claudio Tipa, who have always shared theirs passion for nature and grat wines, fulfilled their fream creating a "Domaine" in Tuscany. The ColleMassari today comprises two estates: The Castello di ColleMassari, purchased in 1999 and Grattamacco, run under leasehold since 2002 and successively purchased in 2007. Castello ColleMassari was founded in 1998 and is part of the Montecucco DOC area in upper Maremma, wich is ideal for the growing of Sangioves grapevines, and is situated between the DOCG area of Brunello di Montalcino and DOCG Morellino di Scansano. The first vintage produced was 2000. The estate of Castello ColleMassari is situated in the foothills of Mount Amiata, at 320m asl and oriented towards the Tyrrhenian coast. It enjoys a very favourable microclimate of consistent ventiation and strong thermal excursions. The farm extends over some 350 hectares, with 74 hectares of vineyard, 22 of olive groves and 100 hectares of mixed crop. The remaining area is woodlands and the whole farm is surrounded by a state forest covering some 1,200 hectares. The fermentation of the more important wines will take place in truncated cone shaped vats, holding 1,000 litres and stirring is manual, whereas the other wines will go through temperature controlled stainless steel tanks. The aging, following the type of wine, will take place for 12 to 18 months in barrique, holding 225 litres, and tonneau, holding 500 litres, and in barrels of Slavonian oak, holding 40 hectolitres. Bottle refinement will be superior to 6 months with all red wines. The vertical structure of the cellars on four levels allows the moving of the grapes and of the must without pumps.