ColleMassari Poggio Lombrone
ColleMassari Poggio Lombrone
ColleMassari is the most important and largest estate of the Montecucco appellation. The vineyards are located on the Montecucco hill that gives name to the appellation. The vines on the Montecucco hill are the oldest Sangiovese vines of the DOCG.
Poggio Lombrone is the name of the estate's oldest Sangiovese vineyard.
Wine Production
Harvesting is done manually and the spontaneous fermentation takes place in open truncated cone-shaped oak vats with frequent and gentle manual punching, allowing long macerations and only fully ripe tannins extraction. Malolactic fermentation in 40 hl. oak casks, where the aging continues for 30 months.
Tasting Notes
Hints of sour cherry and forest fruits with elegant progression where sweet and saline tertiary notes alternate. Tasty and enveloping, full of vigor and tension, with a well pronounced tannin in harmony with the typical freshness and mineral character.
Food Pairing
Goes well with game, as e.g. local preparations of wild boar, roast, braised and stewed red meats, and medium aged cheese.
ColleMassari is the most important and largest estate of the Montecucco appellation. The vineyards are located on the Montecucco hill that gives name to the appellation. The vines on the Montecucco hill are the oldest Sangiovese vines of the DOCG.
Poggio Lombrone is the name of the estate's oldest Sangiovese vineyard.
Wine Production
Harvesting is done manually and the spontaneous fermentation takes place in open truncated cone-shaped oak vats with frequent and gentle manual punching, allowing long macerations and only fully ripe tannins extraction. Malolactic fermentation in 40 hl. oak casks, where the aging continues for 30 months.
Tasting Notes
Hints of sour cherry and forest fruits with elegant progression where sweet and saline tertiary notes alternate. Tasty and enveloping, full of vigor and tension, with a well pronounced tannin in harmony with the typical freshness and mineral character.
Food Pairing
Goes well with game, as e.g. local preparations of wild boar, roast, braised and stewed red meats, and medium aged cheese.