Montecucco "Rigoletto" from the Tuscan company Colle Massari is a young, lively and energetic red that perfectly accompanies everyday meals.
Born from a blend of Sangiovese, Ciliegiolo and Montepulciano from vineyards located 300 meters above sea level, in a hilly terrain, characterized by a calcareous and marly terroir.
After the harvest, the crushed grapes are macerated for 15-20 days, also carrying out malolactic fermentation. It then proceeds with the refinement phase, in which the wine remains for 10 months both in steel and in barriques and tonneaux of second and third passage.
A slender wine, with ample floral and fruity notes and absolutely contained tannins.
This Montecucco is a wine with an excellent price / quality ratio
SPEDIZIONE GRATUITA PER ORDINI SUPERIORI AI 79 EURO
Sentori di frutti di bosco morbidi ma densi e carnosi. Si distinguono note di pepe, amarena, timo e affumicatura a freddo.
Una volta versato, rivela tutto il suo carattere fruttato e seducente. Esprime le migliori qualità quando è giovane.
Antipasti, carni alla griglia, pollame, pasta al pomodoro, lasagne, pesce grigliato, anatra, formaggio stagionato.
15% Ciliegiolo, 15% Montepulciano, 70% Sangiovese
0,75 L Standard
Castagneto Carducci (LI)
Metà dei 10 mesi d'invecchiamento avviene in cisterne di acciaio inossidabile, mentre per i restanti mesi vengono utilizzate botti o barrique di secondo o terzo passaggio. L'affinamento avviene in bottiglia per almeno altri 6 mesi.
La fermentazione di questo vino avviene in serbatoi di acciaio inossidabile a temperatura controllata.
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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.