All of our wines are made from 100% Sangiovese (Brunello) grapes that come from our vineyards; this ensures a strong connection to the territory and its unique products.

Brunello di Montalcino Riserva degli Angeli D.O.C.G Print

This is the signature wine of the estate, obtained from the vinification of the best grapes coming from our emblematic vineyard, Vigna gli Angeli (Vineyard of the Angels), which was first planted at Colombaio in 1976. The selection of the grapes is severe and drastic until there is a yield per hectare equal to 65 quintals. The end result is an extremely complex wine, both in aromas where spicy notes and tobacco prevail, as well as in the very unique tannic texture. This wine is only produced for exceptional vintages and is destined for long ageing.

Classification
Brunello di Montalcino DOCG Riserva
Vintage
2011
Location of Vineyards
Hillside at 270-320 metres
Grape Variety
Sangiovese Grosso - Brunello
Training System
Spurred cordon
Average Age of Vines
25 years
Cultivation Practices
Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.
Vinification
Soft pressing of grapes, temperature-controlled fermentation (30°C) macro-oxygenation and maceration (15 days), racking twice a year, slow continuous flow bottling in sterilized conditions.
Alcohol content
14.00%
Total acidity
5,60
Total dry extract
29.00
Polyphenols
3400
Ageng
5 years: four of which are in 50-100hl Slavonian oak barrels
Bottle ageing
12 months before release
Average Annual Production
5.706 0.75l bottles, 400 1.5l Magnums, 40 3l Magnums
Ageing Potential
20 years
Bottle Type
600g Bordeaux
Colour
Ruby red tending to garnet
Flavour
Dry, warm, velvety, harmonious, steady body and character
Aroma
Evolved that crumbles into shades of Parma violet and gladiolus, likens the humble fruits of the forest floor.
Food Pairing
Red meats, preferably wild game; to serve, store sideways at room temperature at least 24 hours beforehand, cork two hours in advance, decant and serve in decanter.
annata 2008
Classification
Brunello di Montalcino DOCG Riserva
Vintage
2008
Location of Vineyards
Hillside at 270-320 metres
Grape Variety
Sangiovese Grosso - Brunello
Training System
Spurred cordon
Average Age of Vines
25 years
Cultivation Practices
Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.
Vinification
Soft pressing of grapes, temperature-controlled fermentation (30°C) macro-oxygenation and maceration (15 days), racking twice a year, slow continuous flow bottling in sterilized conditions.
Alcohol content
14.50%
Total acidity
5,46
Total dry extract
32.50
Polyphenols
3150
Ageng
5 years: four of which are in 50-100hl Slavonian oak barrels
Bottle ageing
12 months before release
Average Annual Production
5,700 0.75l bottles, 300 1.5l Magnums, 30 3l Magnums
Ageing Potential
20 years
Bottle Type
600g Bordeaux
Colour
Ruby red tending to garnet
Flavour
Dry, warm, velvety, harmonious, steady body and character
Aroma
Evolved that crumbles into shades of Parma violet and gladiolus, likens the humble fruits of the forest floor.
Food Pairing
Red meats, preferably wild game; to serve, store sideways at room temperature at least 24 hours beforehand, cork two hours in advance, decant and serve in decanter.

Brunello di Montalcino D.O.C.G Print

Brunello La Gerla is known and valued for its special elegance and pleasant aromas; extremely aromatic, soft and velvety to taste, aged in the bottle for at least eight months before being made available to consumers.

Classification
Brunello DOCG
Vintage
2012
Grape Variety
Sangiovese Grosso - Brunello
Location of Vineyards
Hillside at 270-320 metres
Training System
Spurred Cordon
Average Age of Vines
25 years
Cultivation Practices
Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.
Vinification
Soft pressing of grapes, temperature-controlled fermentation (30°C) and maceration (15 days), racking twice a year, slow continuous flow bottling in sterilized conditions.
Alcohol content
14,00%
Total acidity
5,40
Total dry extract
31,00
Polifenoli
3200
Ageing
4 years, 3 of which are in 50-100hl Slavonian oak barrels.
Botte ageing
6 months before release
Average Annual Production
40.000 0,75lt bottles
Ageing potential
10 years
Bottle type
600g Bordeaux
Colour
Intense ruby verging on garnet.
Favour
Fruity, dry, warm, velvety, harmonious, steady body and soul.
Perfume
Intense, ethereal melting into scentdìs of sweet violet and iris, recalling the berries growing in the woods
Food pairing
Red meats, preferably wild game; to serve, store sideways at room temperature at least 24 hours beforehand, cork two hours in advance, decant and serve in decanter.
annata 2010
Classification
Brunello DOCG
Location of Vineyards
Hillside at 270-320 metres
Grape Variety
Sangiovese Grosso - Brunello
Training System
Spurred Cordon
Average Age of Vines
25 years
Cultivation Practices
Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.
Vinification
Soft pressing of grapes, temperature-controlled fermentation (30°C) and maceration (15 days), racking twice a year, slow continuous flow bottling in sterilized conditions.
Alcohol content
14,00%
Total acidity
5,90
Total dry extract
32,00
Polifenoli
3200
Ageing
4 years, 3 of which are in 50-100hl Slavonian oak barrels.
Botte ageing
8 months before release
Average Annual Production
35.000 0,75lt bottles
Ageing potential
10 years
Bottle type
600g Bordeaux
Colour
Ruby red tending to garnet.
Favour
Dry, warm, velvety, harmonious, steady body and character.
Aroma
Evolved that crumbles into shades of Parma violet and gladiolus, likens the humble fruits of the forest floor.
Food pairing
Red meats, preferably wild game; to serve, store sideways at room temperature at least 24 hours beforehand, cork two hours in advance, decant and serve in decanter.

Rosso di Montalcino D.O.C. Print

This wine is obtained from declassified Brunello, which nonetheless follows the strict production regulations, shows characteristics of freshness and typical aromas of quality young wines, fruity and vinous notes blend with more complex autumn leaves and violet.

Classification
Rosso DOC
Vintage
2015
Location of Vineyards
Hillside at 270-320 metres
Grape Variety
Sangiovese Grosso - Brunello
Training system
Spurred cordon
Average Age of Vines
15 years
Cultivation Practices
Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.
Vinification
Soft pressing of grapes, temperature-controlled fermentation (30°C) and maceration (15 days), racking twice a year, slow continuous flow bottling in sterilized conditions.
Alcohol content
13,50%
Total acidity
5,70
Estratto secco totale
29,00
Polifenoli
2700
Ageing
1 year, eight months of which are in wood.
Bottle ageing
4 months before release
Average annual production
25.000 0,75 l bottles
Ageing potential
5 years
Bottle type
450 g Bordeaux
Colour
Ruby red
Flavour
harmonious, velvety
Food pairing
Pasta, grilled pork and red meat.
Serving temperature
16 - 18° C
annata 2014
Classification
Rosso DOC
Vintage
2014
Location of Vineyards
Hillside at 270-320 metres
Grape Variety
Sangiovese Grosso - Brunello
Training system
Spurred cordon
Average Age of Vines
15 years
Cultivation Practices
Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.
Vinification
Soft pressing of grapes, temperature-controlled fermentation (30°C) and maceration (15 days), racking twice a year, slow continuous flow bottling in sterilized conditions.
Alcohol content
14,00%
Total acidity
5,70
Estratto secco totale
30,46
Polifenoli
2800
Ageing
1 year, eight months of which are in wood.
Bottle ageing
2 months before release
Average annual production
25.000 0,75 l bottles
Ageing potential
5 years
Bottle type
450 g Bordeaux
Colour
Ruby red
Flavour
harmonious, velvety
Food pairing
Pasta, grilled pork and red meat.
Serving temperature
16 - 18° C

Poggio degli Angeli Print

The 100% Sangiovese grapes are selected with the same accurancy of our Brunello grapes, same vinification the difference is the ageing that is just 4 months in big barrel
 
Classification
IGT Toscana Sangiovese
Vintage
2015
Location of Vineyards
Hillside at 270-320 metres
Grape Variety
100% Sangiovese
Training System
Spurred Cordon
Avarage Age of Vines
15 years
Cultivation Practices
Deep pruning, calculated fertilization, limited production to 80 Ql per ha; grape selection and harvest by hand
Vinification methods
Loose grape pressing; temperature controlled (30°C) during fermentation: 2 rackings every year, slow continuous flow bottling in sterilized conditions
Total acidity
6,00
Total dry extract
3000
Poliphenols
2800
Ageing (maturing)
4 months of in Slavonian wood than 1 month in bottles
Average yearly production
20.000 bottles of 0.75 lt
Ageability
2 years
Bottle type
Bordolese 450 gr. (15.8 oz)
Colore
Intense ruby
Taste
Harmonious, velvet rich and fruity
Perfume
Delicate, fruity, fragrance notes of cherry and wild berries
Gastronomic combining Food pairin
First course (pasta) roast meat, beef and pork grilled meat
annata 2014
Classification
IGT Toscana Sangiovese
Vintage
2014
Location of Vineyards
Hillside at 270-320 metres
Grape Variety
100% Sangiovese
Training System
Spurred Cordon
Avarage Age of Vines
15 years
Cultivation Practices
Deep pruning, calculated fertilization, limited production to 80 Ql per ha; grape selection and harvest by hand
Vinification methods
Loose grape pressing; temperature controlled (30°C) during fermentation: 2 rackings every year, slow continuous flow bottling in sterilized conditions
Total acidity
6,30
Total dry extract
3000
Poliphenols
2800
Ageing (maturing)
4 months of in Slavonian wood than 1 month in bottles
Average yearly production
13300 bottles of 0.75 lt
Ageability
2 years
Bottle type
Bordolese 450 gr. (15.8 oz)
Colore
Intense ruby
Taste
Harmonious, velvet rich and fruity
Perfume
Delicate, fruity, fragrance notes of cherry and wild berries
Gastronomic combining Food pairin
First course (pasta) roast meat, beef and pork grilled meat

Birba Toscana Rosso IGT Print

First produced in 1988 from an experiment by Mr. “Birba” Sergio Rossi who decides to try and age Brunello in barriques. The result is a decisively charming, very pleasant wine, and, at the same time, robust wine with a winning value for money.

Classification
Rosso Toscano IGT
Vintage
2013
Location of Vineyards
Hillside at 270-320 metres
Grape varieties
Sangiovese Grosso 100%
Training System
Cordone speronato
Average age of vines
25 years
Cultivation Practices
Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.
Vinificazione
Spremitura soffice dei grappoli, controllo della temperatura in fermentazione (30°C), 2 travasi all'anno, imbottigliamento lento a caduta in camera sterile.
Alcohol Content
13,50%
Total acidity
5.36
Total dry extract
29.20
Polyphenols
2830
Ageing
12 months in French Allier-Vosge oak medium-toasted barriques, a third of which are new.
Bottle ageing
10 months before release
Average Annual Production
7,000 0.75l bottles
Ageing Potential
10 years
Bottle Type
600 g Bordeaux
Colour
Very intense ruby
Flavour
Dry, harmonious, round, velvety
Aroma
Evolved fine fruits; vanilla and strawberry.
Food pairing
Grilled and roast red meat; store sideways at room temperature at least 24 hours, serve after decanting in decanter.
annata 2011
Classification
Rosso Toscano IGT
Vintage
2011
Location of Vineyards
Hillside at 270-320 metres
Grape varieties
Sangiovese Grosso 100%
Training System
Cordone speronato
Average age of vines
25 years
Cultivation Practices
Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.
Vinificazione
Spremitura soffice dei grappoli, controllo della temperatura in fermentazione (30°C), 2 travasi all'anno, imbottigliamento lento a caduta in camera sterile.
Alcohol Content
14,50%
Total acidity
5.94
Total dry extract
31.60
Polyphenols
2800
Ageing
12 months in French Allier-Vosge oak medium-toasted barriques, a third of which are new.
Bottle ageing
14 months before release
Average Annual Production
7,000 0.75l bottles
Ageing Potential
10 years
Bottle Type
600 g Bordeaux
Colour
Very intense ruby
Flavour
Dry, harmonious, round, velvety
Aroma
Evolved fine fruits; vanilla and strawberry.
Food pairing
Grilled and roast red meat; store sideways at room temperature at least 24 hours, serve after decanting in decanter.
annata 2012
Classification
Rosso Toscano IGT
Vintage
2012
Location of Vineyards
Hillside at 270-320 metres
Grape varieties
Sangiovese Grosso 100%
Training System
Cordone speronato
Average age of vines
25 years
Cultivation Practices
Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.
Vinificazione
Spremitura soffice dei grappoli, controllo della temperatura in fermentazione (30°C), 2 travasi all'anno, imbottigliamento lento a caduta in camera sterile.
Alcohol Content
13,50%
Total acidity
5.94
Total dry extract
29.60
Polyphenols
2900
Ageing
14 months in French Allier-Vosge oak medium-toasted barriques, a third of which are new.
Bottle ageing
7 months before release
Average Annual Production
7,000 0.75l bottles
Ageing Potential
10 years
Bottle Type
600 g Bordeaux
Colour
Very intense ruby
Flavour
Dry, harmonious, round, velvety
Aroma
Evolved fine fruits; vanilla and strawberry.
Food pairing
Grilled and roast red meat; store sideways at room temperature at least 24 hours, serve after decanting in decanter.

Grappa Print

La Grappa di Brunello La Gerla is obtained from continuous distillation of the marc separated from the must after soft pressing by means of a steam still and the redistillation of the residue through the distillation columns.

The marc is worked fresh from fermentation after a suitable maceration period. Afterwards the grappa is aged in stainless steel vats for no less than eight months. In this way the aromas and sensory features of Sangiovese Grosso can be brought out.

The perfection union of modern technology and past traditions make for a winning combination in a product that fully reflects the unparalleled characteristics of the Montalcino area.

Alcohol content
43% Vol.
Colour
Limpid, diamond-like with faint purplish highlights
Flavour
Fruity, persistent, decisive, harmonious
Aroma
Intense body, unusual aromas
Serve
Between 9°-12°C in tulip flute crystal glass.

Extra virgin olive oil Print

The extra-virgin olive oil from La Gerla is strictly obtained from a cold pressing of the olives hand-picked from the trees in our two areas of production at Canalicchio and Castlenuovo dell’Abate located at about 300 m.a.s.l.

Olive varieties
Frantoio, Correggiolo, Leccino, Moraiolo and Olivastro.
Description
The variety of olives is typically Tuscan including Frantoio, Correggiolo, Leccino, Moraiolo and Olivastro. They mainly feature very low acidity (less 0.5%) and an intense green colour; cold pressing maintains all the sensory qualities of the product revealing a vast aromatic range when tasted with fruity and fragrant aromas. For this reason, La Gerla extra-virgin olive oil is especially suitable for dressings.

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