Rosso di Montalcino is located in the same area as Brunello di Montalcino. In fact, Brunello di Montalcino is considered to be the big brother of Rosso di Montalcino region. Just like at Brunello, Rosso di Montalcino has similar variety of grapes that also grow in Brunello’s vineyards. Wines are made from Sangiovese grapes. The hot and moderately cool weather that dominate over Tuscany, Italy where Rosso di Montalcino is located plays a big role on the abundant growth of Sangiovese grapes throughout the region.
Sangiovese wines in Rosso di Montalcino are high in acid while moderate in alcohol levels. Many Sangiovese wines are characterized by earthy flavors. Sangiovese Grosso and Sangiovese Piccolo are among the popular grape and wine derivatives in Rosso di Montalcino. The grape varieties that come from Sangiovese grapes in the region make Rosso di Montalcino a popular region for world-class wines.
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Double Gold Medal, San Francisco International Wine Competition Silver, Sommelier Challenge International Wine Competition
Tasting Notes: Our Chardonnay is both fresh and creamy and has notes of citrus, green apple, white peach, and vanilla. Enjoy with roasted chicken, salads, fresh seafood, and cream sauces.
Thierry Mortet Gevrey Chambertin Vigne Belle is made from 100 percent Pinot Noir.
The wine is produced from 20 different parcels (3 hectares total). The soils are a mix of clay and silt.
The age of wines varies between 15 to 60 years.
Yield: 45 hl/ha
Production: 15,000 bottles on average.
Manual harvest with a selection of the grapes; sorting table; 100% destemming; maceration for 15 days, cold stabilization for 4-5 days; M-L.; racking twice a day. Fermentation in stainless steel tanks for 4 months. Aging in oak barrels for 12 months (new and 1 or 2 year old barrels). Kieselguhr filtration before bottling.
The wine offers a subtle and complex nose. It displays a sweet and delicate mouthfeel. Very nice wine with black fruit aromas. Dense, good concentration. Good length and well integrated oak.