Brunello di Montalcino DOCG 2013 – Podere Fornacellaby Valentino Minotti
ORGANOLEPTIC EXAM: Ruby red tending to garnet. The fruity scents of marasca and currant harmonize with the nose along with spicy tones and vanilla nuances. The mouth is expressed in a distinct and elegant, resulting dominated by tannins still energetic, and slightly sapid and mineral in closing.
Brunello di Montalcino DOCG 2014 – Podere Fornacella
GRAPES: Sangiovese Grosso
VINEYARD OF ORIGIN: Pianacci, S. Antimo (Castelnuovo area) and House surface 2.50ha – vines / Ha from 5,000 to 3,500 – sixth plant from 2.50×0.80 to 2.90×1.00 – altitude from 280 to 400 m / asl – south, south / east, east, south / east exposure
TRAINING: bilateral spurred cordon
YEAR OF PLANT: 1976/2000
YIELD PER HECTARE: 70 q / Ha L
AND: predominantly galestroso
HARVEST: manual in box with selection in the vineyard
VINIFICATION: in red with fermentation in closed oak conical vats of 20 and 30 Hl: three daily pumping over for about a week. Another week closed with two replacements in closed and finally the last week rests before the drawing off
MATURATION: 36 months in wood
AGING: 5-6 months in glass
NOTES: wine obtained with organic farming grapes certified by ICEA
In the variegated mosaic of the name of Brunello di Montalcino, a micro-tile corresponds to the farm Fornacella farm, belonging to Marco Ciacci that currently manages it. The latter, constantly pouring into his work precious and important skills and traditions, centuries old, comes to produce authentic and frank wines, without frills and responding to the maximum of the typology and the peculiarities of the terroir of belonging. The vineyards, which enjoy optimal exposure and climatic conditions, are located 300 meters above sea level and are conducted according to the rules of organic farming. Constantly seeking expression and quality in each production process, the Fornacella winery’s are typically traditional labels, easy to appreciate and able to guarantee an excellent longevity potential.
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