The wines
Closed Grossa Montalcino

2018

Brunello di Montalcino DOCG

Alcohol content

15.5 % vol

Grapes

100% Sangiovese

Vineyard of origin

Locality Castelnuovo dell'Abate

Exposure

South side of Montalcino

Altitude

400 ml above sea level

Plant density

Medium density

Training system

spurred cordon and Guyot

Number of bottles produced

666 (0.75 litres)

Soil

Soil dominated by clayey and stony

Vinification

Careful selection of the grapes in the vineyard, removal of the stems, soft pressing. An initial foot of indigenous yeasts starts the fermentation which takes place in steel at a controlled temperature of 28°C, maceration on the skins for about 2/3 weeks (depending on the vintage), pumping over twice a day, decreasing according to the skins

Refinement method

Matured for thirty-six months in new and second passage French oak tonneaux (500 L), coming from the Allier forest, medium toasting and then refined in the bottle for 12 months 

Packaging

Class A glass Bordeaux bottle; one-piece natural cork stopper visual class A FSC certified; polylaminate capsule; cotton paper label 

Download the sheet

2019

Brunello di Montalcino DOCG

Alcohol content

15.5 % vol

Grapes

100% Sangiovese

Vineyard of origin

Locality Castelnuovo dell'Abate

Exposure

South side of Montalcino

Altitude

400 ml above sea level

Plant density

Medium density

Training system

spurred cordon and Guyot

Number of bottles produced

1,333 (0.75 litres)

Soil

Soil dominated by clayey and stony

Vinification

Careful selection of the grapes in the vineyard, removal of the stems, soft pressing. An initial foot of indigenous yeasts starts the fermentation which takes place in steel at a controlled temperature of 28°C, maceration on the skins for about 2/3 weeks (depending on the vintage), pumping over twice a day, decreasing according to the skins

Refinement method

Matured for thirty-six months in new and second passage French oak tonneaux (500 L), coming from the Allier forest, medium toasting and then refined in the bottle for 12 months 

Packaging

Class A glass Bordeaux bottle; one-piece natural cork stopper visual class A FSC certified; polylaminate capsule; cotton paper label 

Download the sheet

2018

Red of Montalcino
DOC

Alcohol content

15.5 % vol

Grapes

100% Sangiovese

Vineyard of origin

Chiusa Grossa and Sant'Eugenio

Exposure

South side of Montalcino

Altitude

400 ml above sea level

Plant density

Medium density

Training system

spurred cordon and Guyot

Number of bottles produced

1,333 (0.75 litres)

Soil

Vigna locality Sant'Angelo in colle arenaceous soil composed of tuff and red earth; vineyard in Sant'Eugenio predominantly clayey and stony land

Vinification

Careful selection of the grapes in the vineyard, removal of the stems, soft pressing. An initial foot of indigenous yeasts starts the fermentation which takes place in steel at a controlled temperature of 28°C, maceration on the skins for about 2/3 weeks (depending on the vintage), pumping over twice a day, decreasing according to the skins

Refinement method

Matured for twelve months in French oak tonneaux (500 L), coming from the Allier forest, medium toasting, new and second passage and then refined in the bottle

Vineyard treatment

I only use verdigris and sulphur. Pest control by spreading pheromones in the air for sexual confusion

Packaging

Class A glass Bordeaux bottle; one-piece natural cork stopper visual class A FSC certified; polylaminate capsule; cotton paper label 

Download the sheet

2019

Red of Montalcino
DOC

Alcohol content

14% vol

Grapes

100% Sangiovese

Vineyard of origin

Chiusa Grossa and Sant'Eugenio

Exposure

South side of Montalcino

Altitude

400 ml above sea level

Plant density

Medium density

Training system

spurred cordon and Guyot

Number of bottles produced

1,333 (0.75 litres)

Soil

Vigna locality Sant'Angelo in colle arenaceous soil composed of tuff and red earth; vineyard in Sant'Eugenio predominantly clayey and stony land

Vinification

Careful selection of the grapes in the vineyard, removal of the stems, soft pressing. An initial foot of indigenous yeasts starts the fermentation which takes place in steel at a controlled temperature of 28°C, maceration on the skins for about 2/3 weeks (depending on the vintage), pumping over twice a day, decreasing according to the skins

Refinement method

Matured for twelve months in French oak tonneaux (500 L), coming from the Allier forest, medium toasting, new and second passage and then refined in the bottle

Vineyard treatment

I only use verdigris and sulphur. Pest control by spreading pheromones in the air for sexual confusion

Packaging

Class A glass Bordeaux bottle; one-piece natural cork stopper visual class A FSC certified; polylaminate capsule; cotton paper label 

Download the sheet

2020

Red of Montalcino
DOC

Alcohol content

13.5% vol

Grapes

100% Sangiovese

Vineyard of origin

Chiusa Grossa and Sant'Eugenio

Exposure

South side of Montalcino

Altitude

400 ml above sea level

Plant density

Medium density

Training system

spurred cordon and Guyot

Number of bottles produced

1,333 (0.75 litres)

Soil

Vigna locality Sant'Angelo in colle arenaceous soil composed of tuff and red earth; vineyard in Sant'Eugenio predominantly clayey and stony land

Vinification

Careful selection of the grapes in the vineyard, removal of the stems, soft pressing. An initial foot of indigenous yeasts starts the fermentation which takes place in steel at a controlled temperature of 28°C, maceration on the skins for about 2/3 weeks (depending on the vintage), pumping over twice a day, decreasing according to the skins

Refinement method

Matured for twelve months in French oak tonneaux (500 L), coming from the Allier forest, medium toasting, new and second passage and then refined in the bottle

Vineyard treatment

I only use verdigris and sulphur. Pest control by spreading pheromones in the air for sexual confusion

Packaging

Class A glass Bordeaux bottle; one-piece natural cork stopper visual class A FSC certified; polylaminate capsule; cotton paper label 

Download the sheet

2021

Red of Montalcino
DOC

Alcohol content

13.5% vol

Grapes

100% Sangiovese

Vineyard of origin

Chiusa Grossa and Sant'Eugenio

Exposure

South side of Montalcino

Altitude

400 ml above sea level

Plant density

Medium density

Training system

spurred cordon and Guyot

Number of bottles produced

1,333 (0.75 litres)

Soil

Vigna locality Sant'Angelo in colle arenaceous soil composed of tuff and red earth; vineyard in Sant'Eugenio predominantly clayey and stony land

Vinification

Careful selection of the grapes in the vineyard, removal of the stems, soft pressing. An initial foot of indigenous yeasts starts the fermentation which takes place in steel at a controlled temperature of 28°C, maceration on the skins for about 2/3 weeks (depending on the vintage), pumping over twice a day, decreasing according to the skins

Refinement method

Matured for twelve months in French oak tonneaux (500 L), coming from the Allier forest, medium toasting, new and second passage and then refined in the bottle

Vineyard treatment

I only use verdigris and sulphur. Pest control by spreading pheromones in the air for sexual confusion

Packaging

Class A glass Bordeaux bottle; one-piece natural cork stopper visual class A FSC certified; polylaminate capsule; cotton paper label 

Download the sheet