Altesino Brunello di Montalcino Riserva

Brunello di Montalcino Riserva DOCG bottle image

Wine Description

This special, limited edition wine is made only in spectacular vintages and in small quantities from 100% Sangiovese Grosso grapes hand harvested from the Altesino, Macina, Pianezzine and Castelnuovo dell'Abate vineyards. This riserva is produced only in the best years in very limited quantities.

Cantina Altesino
Vigneto Altesino
Altesino Vineyard
Elisabetta Gnudi Angelini, Owner
Azienda Altesino
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Acclaim
This stunning wine boasts loads of characters that peels off as aromatic layers of cherry, cassis, soapy wild flowers, violets, earth, cola and church incense. There's a sweet spice element of cinnamon and nutmeg and all the flavors last long on the finish. It's tempered, elegant and smooth overall.
— Wine Enthusiast, Dec 2010
Dried strawberry and floral aromas follow through to a full body, with wonderfully sweet, ripe fruit. Balanced and long. Goes on and on. So persistent and fine on the palate.
— Wine Spectator, Oct 2010
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Vineyard & Production Info
Production area/appellation:
Brunello di Montalcino DOCG
Vineyard name
Altesino, Macina, Pianezzine & Castelnuovo dell'Abate vineyards
Vineyard size
92 acres
Soil composition
Clay and rock
Training method
Spur-pruned cordon
Elevation:
820-1,300 feet
Vines/acre:
1,800-2,000
Yield/acre:
3 tons
Exposure:
Southern/Northwestern
Year vineyard planted:
1994/1981
Harvest time:
September
First vintage of this wine:
1972
Bottles produced of this wine:
10,000
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Winemaking & Aging
Maceration length:
7-12
Varietal composition:
100% Sangiovese Grosso
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15-20 days
Fermentation temperature:
82-86 °F
Maceration technique:
Pumpover, aeration and delestage
Malolactic fermentation:
Yes
Type of aging container:
Large oak barrels
Size of aging container:
3,000-10,000L
Type of oak:
Slavonian oak
Length of aging before bottling:
4 years
Age of Aging Container:
1-15 years old
Length of bottle aging:
6 months
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Analytical Data
pH level:
3.3
Acidity:
5.6 g/L
Dry extract:
31 g/L
Residual sugar:
1.4 g/L