Chianti Colli Senesi DOCG 2015 – Lombardoby Valentino Minotti
ORGANOLEPTIC EXAMINATION: bright and brilliant ruby red, with a vinous bouquet with a light floral fragrance on the nose. In the mouth a fine, fresh and dry taste. To be drunk with tomato pasta dishes or cheese.
The Chianti Colli Senesi Lombardo is made of a blend of 80% Prugnolo Gentile, Canaiolo Nero and Mammolo 10%, Malvasia and Trebbiano Toscano 10%. The soil predominates of Clay and has aTufaceous structure. The Chianti Colli Senesi Lombardo is harvested manually and matured for 4-6 months in cement tank.
The Lombardo wine company Founded in the year 1972 by the father of the current owners Francesco and Giacinto Lombardo, the company, placed in a splendid position on the hills overlooking Montepulciano, has been undergoing a period of great restructuring both for the management of the vineyards that for the oenological one.
On the agricultural front, new hectares of vineyards were purchased, many of which were destined for the production of Vino Nobile di Montepulciano; the complete replacement of the barrels park was completed in the cellar.
The plants of over 32 hectares of specialized vineyards are subdivided into various bodies in the Caggiole and Gracciano areas, where the company center is located.
The land, as is evident, are different: at Caggiole are tufaceous, light and give elegant wines, not tannic and fragrant, in Gracciano, however, the soils are more clayey, with the result of giving more powerful wines, a little tannic, to “tame” in the cellar with just woods.
The tasks are well divided among the owners: Francesco assisted by oenologist Dr. Paolo Lucherini follows the enological part and the commercial part, Giacinto takes care of the vineyards instead. The cellars are located in Via SS326 where there is the wine making department, equipped with tanks for a capacity of 2500 hl and in via Umbria, in the basement of the eighteenth-century villa, where the historic aging cellars have been renovated and extended. which are accessed on the upper floor at the tasting room.
Under the ground, at a constant temperature, the Vino Nobile di Montepulciano matures in new barrels of French oak (allier) and Slavonian barrels for a capacity of 1000 hl. To these were added the tonneaux, always in allier, containers in split wood, where the sales are more interesting. The products The grapes carefully selected at the time of harvest are subjected to soft crushing and destemming, after which the crushed grapes are fermented for about 8 days. for ready-to-drink wines (Chianti Colli Senesi) and for about 15 days. for the wines of great texture and structure (Vino Nobile di Montepulciano), operating frequent pumping over in the first days. The malolactic fermentation takes place within the month of December.
Alongside the prince of Montepulciano wine, the Lombardo produce the Rosso di Montepulciano DOC, the Chianti Colli Senesi DOCG, the white Tuscan table wine La Pergola, small quantities of Vinsanto di Montepulciano DOC and Grappa Nobile.
TRAINING: guyot SOIL: clayey, tufaceous
HARVEST: manual in box with selection in the vineyard
VINIFICATION: traditional in red in cement glass tanks
MATURATION: in cement glass tanks for about 4-6 months
AGING: in glass
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