Montecucco Rosso Riserva 2015

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.

Although it is a “new” DOCG, wine has been made in Montecucco since the time of the Etruscans in the 8th century. The wine making tradition is now continued by Maria Iris Bertarelli and Claudio Tipa, who purchased the vineyard in 1998 to be the heart of the Montecucco DOC that it was their vision to create. ColleMassari produced its first vintage in 2000.

About the Vineyard

Montecucco is located between Montalcino, and Scansano, and benefits from microclimates similar to both of those regions. The Castello ColleMassari winery is located in Cinigiano in the foothills of Monte Amiata, about 1050ft above sea level. The Castello ColleMassari is not entirely a medieval castle. Its structure is more reminiscent of a fortified hamlet or even a grancia, a type of protected agricultural operation, founded by Cistercian Monks in the 8th century. 

Wine Production

Vinification in stainless steel vats and in small wood vats with spontaneous fermentation and long macerations of 3-4 weeks.  Ages for 18 months in vats and tonneaux, and was bottled from from June 22 to July 19, 2017. The wine results in complex and deep flavor, with important texture

Tasting Notes

The high summer temperatures have been providentially mitigated by the rains of mid-August, which have favored considerable temperature variations creating excellent conditions for a proper and optimal ripening of the grapes. The very healthy grapes had good sugar content and a strong phenolic maturity that made a wine of great quality.

Food Pairing

Intense and persistent nose with clear hints of blackberry and blueberry in prevalence; dense aromas of jam and notes of Mediterranean spices emerge in progression. The entry into the mouth is soft and harmonious; the final ample and enveloping, supported by a pleasant acidity. Goes well with roast and braised red meats, game and aged cheese.

Production Info
Training method
Cordon Spur-pruned
Elevation
985 feet
Average Vine Age
30
Exposure
Various
Year vineyard planted
1970-2005
Harvest time
September 5th - October 5th
First vintage of this wine
2000
Bottles produced of this wine
170,000
Winemaking & Aging
Varietal composition
80% Sangiovese, 10% Ciliegiolo, 10% Cabernet Sauvignon
Fermentation container
Stainless steel tanks
Age of Aging Container
One year - Three years
Length of alcoholic fermentation
10 days
Fermentation temperature
82 °F
Maceration technique
Punchdown and Aeration
Maceration length
25
Malolactic fermentation
Full
Fining agent
no fining
Type of aging container
Barrels
Length of bottle aging
6 months
Size of aging container
40 hl/500 hl
Type of oak
Slavonian & French
Length of aging before bottling
18 months

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