ColleMassari Montecucco Rosso Riserva 2016

ColleMassari is the most important and largest estate of the Montecucco appellation in central Tuscany. 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.

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.

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. The winemaking results in complex and deep flavor, with a voluptuous texture.

Tasting Notes

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 attack on the palate is soft and harmonious; the finish ample and enveloping, supported by a backbone of pleasant acidity.

Food Pairing

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
Analytical Data
Alcohol
14 %
pH level
3.7
Residual sugar
0.5 g/L
Acidity
5.1 g/L
Dry extract
30.6 g/L

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