ColleMassari Rigoleto 2017

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.

 

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. 

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 is aged for 15 months in steel tanks and a small part in barrels. 

Tasting Notes

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.

Food Pairing

This wine is delightful 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
70% Sangiovese, 15% Ciliegiolo, 15% Montepulciano
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
Analytical Data
Alcohol
13.5 %
pH level
3.6
Residual sugar
1.1 g/L
Acidity
4.7 g/L
Dry extract
29.2 g/L

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