Rigoleto 2016

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

Rigoleto is the name of a river inside the property. 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

The fermentation takes place in stainless steel vats with never too high temperatures to preserve the most of the fresh and varietal aromatic expression. The wine was aged for 15 months in steel tanks and a small part in barrels. The bottling took place in the month of March 2018.

Tasting Notes

The rather hot summer was well mitigated by the rains of mid-August, which milded the average temperatures. This has favored large temperature variations, creating excellent conditions for an adequate and optimal ripening of the grapes. The exposure and the difference in soil conformation have clearly differentiated the degree of ripeness of the grapes and helped to carry out a gradual harvest where the different expressions of Sangiovese and the other vines have had the opportunity to give reachness in the blend of this wine.

Food Pairing

Pleasant impact on the nose, where fresh, vinous and balsamic notes of cherry and menthol aromas stand out. The taste is fresh, soft and inviting and with sweet and enveloping tannins. This wine is pleasant to drink, and can be enjoyed throughout an entire meal. 

Production Info
Soil composition
fractured sandstone, tufaceous clays and calcareous marl
Training method
Double-Guyot Cordon Spur-pruned
Average Vine Age
15 years
Exposure
Various
Year vineyard planted
1999-2005
Harvest time
August 25th to September 15th
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
Three years - Five years
Length of alcoholic fermentation
10 days
Fermentation temperature
82 °F
Maceration technique
Punchdown, Pumpovers, and Aeration
Maceration length
15
Malolactic fermentation
Yes
Fining agent
no fining
Type of aging container
Barrels and Stainless steel tanks
Length of bottle aging
2 months
Size of aging container
150 hl
Type of oak
French
Length of aging before bottling
15 months

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