All of our wines are made from 100% Sangiovese grosso (Brunello) grapes that come from our vineyards; this ensures a strong connection to the territory and its unique products.
Poggio gli Angeli I.G.T. SANGIOVESE Print
A wine with a strong character, fresh and fruity, a direct expression of our Sangiovese. Suitable for the consumer who appreciates the simplicity and freshness of a young wine but who does not want to give up a product that still has a strong territorial connotation.
Classification
IGT Toscana Sangiovese
Vintage
2022
Vineyards location
Hillside at 270-320 metres
Grape variety
100% Sangiovese
Training system
Spurred Cordon
Vines average age
15 years
Cultivation practices
Deep pruning, calculated fertilization, limited production to 80 Ql per ha; grape selection and harvest by hand
Vinification process
Loose grape pressing; temperature controlled (30°C) during fermentation: 2 rackings every year, slow continuous flow bottling in sterilized conditions
Alcohol content
14,00%
Total acidity
5,70
Total dry extract
30,50
Polyphenols
2800
Ageing
4 months in Slavonian large oak barrel, than 2 months in bottle
Average yearly production
About 20.000 bottles
Ageing potential
2 years
Bottle type
Bordolese 450 gr. (15.8 oz)
Color
Ruby red with light purple hues
Perfume
Delicate, fruity, fragrance notes of cherry and wild berries
Taste
Harmonious, velvet rich and fruity
Food pairing
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
annata 2021
Classification
IGT Toscana Sangiovese
Vintage
2021
Vineyards location
Hillside at 270-320 metres
Grape variety
100% Sangiovese
Training system
Spurred Cordon
Vines average age
15 years
Cultivation practices
Deep pruning, calculated fertilization, limited production to 80 Ql per ha; grape selection and harvest by hand
Vinification process
Loose grape pressing; temperature controlled (30°C) during fermentation: 2 rackings every year, slow continuous flow bottling in sterilized conditions
Alcohol content
14,00%
Total acidity
5,70
Total dry extract
30,50
Polyphenols
2800
Ageing
4 months in Slavonian large oak barrel, than 2 months in bottle
Average yearly production
About 20.000 bottles
Ageing potential
2 years
Bottle type
Bordolese 450 gr. (15.8 oz)
Color
Ruby red with light purple hues
Perfume
Delicate, fruity, fragrance notes of cherry and wild berries
Taste
Harmonious, velvet rich and fruity
Food pairing
First course (pasta), roast meat, beef and pork grilled meat
annata 2020
Classification
IGT Toscana Sangiovese
Vintage
2020
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
Alcohol content
13 %
Total acidity
5,70
Total dry extract
30,50
Poliphenols
2800
Ageing (maturing)
4 months of in Slavonian wood than 2 month in bottles
Average yearly production
20.000 bottles of 0.75 lt
Ageability
2 years
Bottle type
Bordolese 450 gr. (15.8 oz)
Color
Intense ruby
Taste
Harmonious, velvet rich and fruity
Perfume
Delicate, fruity, fragrance notes of cherry and wild berries
Food pairing
First course (pasta) roast meat, beef and pork grilled meat
annata 2019
Classification
IGT Toscana Sangiovese
Vintage
2019
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
Alcohol content
13,5%
Total acidity
5,70
Total dry extract
30,50
Poliphenols
2800
Ageing (maturing)
4 months of in Slavonian wood than 2 month in bottles
Average yearly production
20.000 bottles of 0.75 lt
Ageability
2 years
Bottle type
Bordolese 450 gr. (15.8 oz)
Color
Intense ruby
Taste
Harmonious, velvet rich and fruity
Perfume
Delicate, fruity, fragrance notes of cherry and wild berries
Food pairing
First course (pasta) roast meat, beef and pork grilled meat
annata 2018
Classification
IGT Toscana Sangiovese
Vintage
2018
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
Alcohol content
13,5%
Total acidity
5,70
Total dry extract
30,50
Poliphenols
2800
Ageing (maturing)
4 months of in Slavonian wood than 2 month in bottles
Average yearly production
20.000 bottles of 0.75 lt
Ageability
2 years
Bottle type
Bordolese 450 gr. (15.8 oz)
Color
Intense ruby
Taste
Harmonious, velvet rich and fruity
Perfume
Delicate, fruity, fragrance notes of cherry and wild berries
Food pairing
First course (pasta) roast meat, beef and pork grilled meat
annata 2017
Classification
IGT Toscana Sangiovese
Vintage
2017
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
5,70
Total dry extract
30,50
Poliphenols
2800
Ageing (maturing)
4 months of in Slavonian wood than 2 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 2016
Classification
IGT Toscana Sangiovese
Vintage
2016
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
5,80
Total dry extract
30,60
Poliphenols
2800
Ageing (maturing)
4 months of in Slavonian wood than 2 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
Rosso di Montalcino D.O.C. Print
Wine that 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 di Montalcino D.O.C.
Vintage
2023
Vineyards location
Hillside at 270-320 metres
Grape variety
100% Sangiovese Grosso (Brunello)
Training system
Spurred cordon
Vines average age
20 years
Cultivation practices
Intense pruning, production limited to very few bunches per plant, harvested by hand and selection of grapes on selection table
Vinification process
Pre-fermentative cryomaceration, maceration on the skins for approximately 15 days, fermentation at a controlled temperature (30°C) in steel vats, 2 rackings per year, slow gravity bottling in a sterile chamber
Alcohol content
14,00%
Total acidity
5,70
Total dry extract
34,00
Polyphenols
2.800
Ageing
From 10 to 12 months in large Slavonian oak barrels of various capacities, with 2 rackings per year
Bottle ageing
At least 2 months before release
Average annual production
About 20.000 bottles
Ageing potential
3/5 years
Bottle type
450 g Bordeaux
Colour
Ruby red
Perfume
Prevalent fruity character, small ripe red fruits. Light hints of vegetal spices
Taste
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
annata 2022
Classification
Rosso di Montalcino D.O.C.
Vintage
2022
Vineyards location
Hillside at 270-320 metres
Grape variety
100% Sangiovese Grosso (Brunello)
Training system
Spurred cordon
Vines average age
20 years
Cultivation practices
Intense pruning, production limited to very few bunches per plant, harvested by hand and selection of grapes on selection table
Vinification process
Pre-fermentative cryomaceration, maceration on the skins for approximately 15 days, fermentation at a controlled temperature (30°C) in steel vats, 2 rackings per year, slow gravity bottling in a sterile chamber
Alcohol content
14,00%
Total acidity
5,70
Total dry extract
34,00
Polyphenols
2.800
Ageing
From 10 to 12 months in large Slavonian oak barrels of various capacities, with 2 rackings per year
Bottle ageing
At least 2 months before release
Average annual production
About 20.000 bottles
Ageing potential
3/5 years
Bottle type
450 g Bordeaux
Colour
Ruby red
Perfume
Prevalent fruity character, small ripe red fruits. Light hints of vegetal spices
Taste
Harmonious, velvety
Food pairing
Pasta, grilled pork and red meat
Serving temperature
16 - 18° C
annata 2020
Classification
Rosso DOC
Vintage
2020
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 %
Total acidity
5,70
Estratto secco totale
34,00
Polifenoli
2800
Ageing
1 year, 10 months of which are in wood.
Bottle ageing
2 months before release
Average annual production
20.000 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 2019
Classification
Rosso DOC
Vintage
2019
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 %
Total acidity
5,70
Estratto secco totale
34,00
Polifenoli
2800
Ageing
1 year, 10 months of which are in wood.
Bottle ageing
2 months before release
Average annual production
20.000 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 2018
Classification
Rosso DOC
Vintage
2018
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 %
Total acidity
5,70
Estratto secco totale
34,00
Polifenoli
2800
Ageing
1 year, 10 months of which are in wood.
Bottle ageing
2 months before release
Average annual production
20.000 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 2017
Classification
Rosso DOC
Vintage
2017
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 %
Total acidity
5,70
Estratto secco totale
34,00
Polifenoli
2800
Ageing
1 year, 10 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
annata 2015
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
Birba Toscana Rosso I.G.T. 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
2021
Vineyards location
Hillside at 270-320 metres
Grape variety
100% Sangiovese Grosso (Brunello)
Training system
Spurred cordon
Vines average age
30 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 process
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
14.50%
Total acidity
5.55
Total dry extract
29.00
Polyphenols
2.800
Ageing
8-12 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 bottles
Ageing potential
Over 10 years
Bottle Type
600 g Bordeaux
Colour
Very intense ruby
Perfume
Evolved fine fruits; vanilla and strawberry
Taste
Dry, harmonious, round, velvety
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 2020
Classification
Rosso Toscano IGT
Vintage
2020
Vineyards location
Hillside at 270-320 metres
Grape variety
100% Sangiovese Grosso (Brunello)
Training system
Spurred cordon
Vines average age
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 process
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
5.55
Total dry extract
29.00
Polyphenols
2.800
Ageing
10-12 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 bottles
Ageing potential
Over 10 years
Bottle Type
600 g Bordeaux
Colour
Very intense ruby
Perfume
Evolved fine fruits; vanilla and strawberry
Taste
Dry, harmonious, round, velvety
Food pairing
Grilled and roast red meat; store sideways at room temperature at least 24 hours, serve after decanting in decanter
annata 2019
Classification
Rosso Toscano IGT
Vintage
2019
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
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
5.55
Total dry extract
29.00
Polyphenols
2800
Ageing
10 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.
annata 2018
Classification
Rosso Toscano IGT
Vintage
2018
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
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
5.55
Total dry extract
29.00
Polyphenols
2800
Ageing
10 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.
annata 2016
Classification
Rosso Toscano IGT
Vintage
2016
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
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
5.55
Total dry extract
29.00
Polyphenols
2800
Ageing
10 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.
annata 2015
Classification
Rosso Toscano IGT
Vintage
2015
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
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
5.55
Total dry extract
29.00
Polyphenols
2800
Ageing
10 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.
annata 2014
Classification
Rosso Toscano IGT
Vintage
2014
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
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
5.25
Total dry extract
29.00
Polyphenols
2800
Ageing
14 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 2013
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
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
5.36
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
12 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.
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.
Classification
Brunello di Montalcino D.O.C.G.
Vintage
2020
Vineyards location
Hillside at 270-320 metres
Grape variety
100% Sangiovese Grosso (Brunello)
Training system
Spurred cordon
Vines average age
30 years
Cultivation practices
Intense pruning, production limited to very few bunches per plant (50ql/ha), manual harvesting and selection of berries on a sorting table
Vinification process
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
14,5 %
Total acidity
5,50
Total dry extract
29,00
Polyphenols
3.100
Ageing
Minimum 24 months in Slavonian oak barrels of various capacities: 50 and 100 HL
Bottle ageing
12 months before release
Ageing potential
Over 20 years
Bottle type
600g Bordeaux
Colour
Intense ruby verging on garnet
Perfume
Intense, ethereal melting into scents of sweet violet and iris, with hints of spices such as tobacco, cinnamon and leather
Taste
Soft, warm and velvety, harmonic, rich in fruits and persistent in the mouth
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.
annata 2019
Classification
Brunello di Montalcino D.O.C.G.
Vintage
2019
Vineyards location
Hillside at 270-320 metres
Grape variety
100% Sangiovese Grosso (Brunello)
Training system
Spurred cordon
Vines average age
30 years
Cultivation practices
Intense pruning, production limited to very few bunches per plant (50ql/ha), manual harvesting and selection of berries on a sorting table
Vinification process
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
14,5 %
Total acidity
5,50
Total dry extract
29,00
Polyphenols
3.100
Ageing
Minimum 24 months in Slavonian oak barrels of various capacities: 50 and 100 HL
Bottle ageing
12 months before release
Ageing potential
Over 20 years
Bottle type
600g Bordeaux
Colour
Intense ruby verging on garnet
Perfume
Intense, ethereal melting into scents of sweet violet and iris, with hints of spices such as tobacco, cinnamon and leather
Taste
Soft, warm and velvety, harmonic, rich in fruits and persistent in the mouth
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 2018
Classification
Brunello di Montalcino D.O.C.G.
Vintage
2018
Vineyards location
Hillside at 270-320 metres
Grape variety
100% Sangiovese Grosso (Brunello)
Training system
Spurred cordon
Vines average age
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 process
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
14,5 %
Total acidity
5,50
Total dry extract
29,00
Polyphenols
3.100
Ageing
Minimum 24 months in Slavonian oak barrels of various capacities: 50 and 100 HL
Bottle ageing
8 months before release
Ageing potential
Over 20 years
Bottle type
600g Bordeaux
Colour
Intense ruby verging on garnet.
Perfume
Intense, ethereal melting into scents of sweet violet and iris, with hints of spices such as tobacco, cinnamon and leather
Taste
Soft, warm and velvety, harmonic, rich in fruits and persistent in the mouth
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 2017
Classification
Brunello DOCG
Vintage
2017
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 %
Total acidity
5,50
Total dry extract
29,00
Polifenoli
3100
Ageing
Minimum 24 months in Slavonian oak barrels of various capacities: 50 and 100 HL
Bottle ageing
8 months before release
Ageing potential
over 20 years
Bottle type
600g Bordeaux
Colour
Intense ruby verging on garnet.
Flavour
Soft, warm and velvety, harmonic, rich in fruits and persistent in the mouth
Perfume
Intense, ethereal melting into scents of sweet violet and iris, with hints of spices such as tobacco, cinnamon and leather
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 2016
Classification
Brunello DOCG
Vintage
2016
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 %
Total acidity
5,50
Total dry extract
29,00
Polifenoli
3100
Ageing
Minimum 24 months in Slavonian oak barrels of various capacities: 50 and 100 HL
Bottle ageing
8 months before release
Ageing potential
over 20 years
Bottle type
600g Bordeaux
Colour
Intense ruby verging on garnet.
Flavour
Soft, warm and velvety, harmonic, rich in fruits and persistent in the mouth
Perfume
Intense, ethereal melting into scents of sweet violet and iris, with hints of spices such as tobacco, cinnamon and leather
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 2015
Classification
Brunello DOCG
Vintage
2015
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 %
Total acidity
5,50
Total dry extract
29,00
Polifenoli
3100
Ageing
Minimum 24 months in Slavonian oak barrels of various capacities: 50 and 100 HL
Bottle ageing
8 months before release
Ageing potential
over 20 years
Bottle type
600g Bordeaux
Colour
Intense ruby verging on garnet.
Flavour
Soft, warm and velvety, harmonic, rich in fruits and persistent in the mouth
Perfume
Intense, ethereal melting into scents of sweet violet and iris, with hints of spices such as tobacco, cinnamon and leather
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 2014
Classification
Brunello DOCG
Vintage
2014
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 %
Total acidity
5,50
Total dry extract
29,00
Polifenoli
3100
Ageing
4 years, 3 of which are in 50-100hl Slavonian oak barrels.
Botte ageing
8 months before release
Average Annual Production
25000 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 2013
Classification
Brunello DOCG
Vintage
2013
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
13,50%
Total acidity
5,30
Total dry extract
29,00
Polifenoli
3100
Ageing
4 years, 3 of which are in 50-100hl Slavonian oak barrels.
Botte ageing
8 months before release
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 2012
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
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.
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Enogea
Wine Advocate
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Antonio Galloni - Vinous
Wine Spectator
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Terroir Sense-Ian D'Agata
Gardini notes
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Winescritic
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Bibenda
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Sommelier - Toscana
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Brunello di Montalcino La Pieve D.O.C.G Print
It literally clings to the slopes between two hills up from the old marble quarry to the town of Castelnuovo sheltered from the wind. The few bunches of grapes produced by these heroic vines are extremely high in sugar content and very rich in polyphenols and extracts. The wine from this vineyard is warm and velvety, of a great character and fullness but mostly of an extraordinary concentration.
Classification
Brunello di Montalcino D.O.C.G.
Vintage
2020
Vineyards location
South /East 350 meters above the sea level
Grape variety
100% Sangiovese Grosso (Brunello)
Training system
spurred cordon
Vines average age
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 process
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
14,5%
Ageing
Minimum 24 months in Slavonian oak barrels of 50 HL
Bottle ageing
8 months before release
Annual production
6.450 bottles
Ageing potential
Over 20 years
Bottle type
600 gr bordeaux
Colour
Intense ruby red tending to garnet
Perfume
Crushed stone, wilted violets, black currants, balsam herbs and worn leather
Flavour
Rich and suave, and then suddenly slender and poised, yet always potent, with masses of red and black berries that penetrate deeply. full of balanced pleasures, as salty minerals, licorice and tart blackberries linger incredibly long under an air of violet florals
Food pairing
Red meats, game or aged cheeses. How to serve: keep the bottle upright and at room temperature for at least 24 hours, uncork it an hour before and serve it decanted in the carafe
annata 2017
Classification
Brunello DOCG
Vintage
2017
Grapes
Sangiovese Grosso-Brunello
location of Vineyards
South /East 350 meters above the sea level
Training System
spurred cordon
Cultivation
Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.
Average age of Vines
20 years old
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
14,0%
Ageing
Minimum 24 months in Slavonian oak barrels of 50 HL
Bottle ageing
8 months before release
Annual production
6170 btls
ageing potential
over 20 years
bottle type
600 gr bordeaux
colour
Intense ruby red tending to garnet
flavour
Rich and suave, and then suddenly slender and poised, yet always potent, with masses of red and black berries that penetrate deeply. full of balanced pleasures, as salty minerals, licorice and tart blackberries linger incredibly long under an air of violet florals
perfume
Crushed stone, wilted violets, black currants, balsam herbs and worn leather
food pairing
Red meats, game or aged cheeses. How to serve: keep the bottle upright and at room temperature for at least 24 hours, uncork it an hour before and serve it decanted in the carafe
annata 2019
Classification
Brunello di Montalcino D.O.C.G.
Vintage
2019
Vineyards location
South /East 350 meters above the sea level
Grape variety
100% Sangiovese Grosso (Brunello)
Training system
spurred cordon
Vines average age
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 process
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
14,5%
Ageing
Minimum 24 months in Slavonian oak barrels of 50 HL
Bottle ageing
8 months before release
Annual production
6.350 bottles
Ageing potential
Over 20 years
Bottle type
600 gr bordeaux
Colour
Intense ruby red tending to garnet
Perfume
Crushed stone, wilted violets, black currants, balsam herbs and worn leather
Flavour
Rich and suave, and then suddenly slender and poised, yet always potent, with masses of red and black berries that penetrate deeply. full of balanced pleasures, as salty minerals, licorice and tart blackberries linger incredibly long under an air of violet florals
Food pairing
Red meats, game or aged cheeses. How to serve: keep the bottle upright and at room temperature for at least 24 hours, uncork it an hour before and serve it decanted in the carafe
annata 2018
Classification
Brunello di Montalcino D.O.C.G.
Vintage
2018
Vineyards location
South /East 350 meters above the sea level
Grape variety
100% Sangiovese Grosso (Brunello)
Training system
spurred cordon
Vines average age
20 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 process
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
14,5%
Ageing
Minimum 24 months in Slavonian oak barrels of 50 HL
Bottle ageing
8 months before release
Annual production
6350 btls
Ageing potential
Over 20 years
Bottle type
600 gr bordeaux
Colour
Intense ruby red tending to garnet
Perfume
Crushed stone, wilted violets, black currants, balsam herbs and worn leather
Flavour
Rich and suave, and then suddenly slender and poised, yet always potent, with masses of red and black berries that penetrate deeply. full of balanced pleasures, as salty minerals, licorice and tart blackberries linger incredibly long under an air of violet florals
Food pairing
Red meats, game or aged cheeses. How to serve: keep the bottle upright and at room temperature for at least 24 hours, uncork it an hour before and serve it decanted in the carafe
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 1965. The selection of the grapes is severe and drastic until there is a yield per hectare equal to 40/50 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 D.O.C.G. Riserva
Vintage
2019
Vineyards location
Hillside at 270-320 metres
Grape variety
100% Sangiovese Grosso (Brunello)
Training System
Spurred cordon
Vines average age
55 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 process
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
5,90
Total dry extract
31,40
Polyphenols
3.600
Ageing
5 years: four of which are in 50-100hl Slavonian oak barrels
Bottle ageing
12 months before release
Bottles produced
8.100 bottles
Ageing potential
Over 20 years
Bottle Type
600g Bordeaux
Colour
Ruby red tending to garnet
Perfume
Evolved that crumbles into shades of Parma violet and gladiolus, likens the humble fruits of the forest floor
Taste
Dry, warm, velvety, harmonious, steady body and character
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
40 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.
annata 2018
Classification
Brunello di Montalcino D.O.C.G. Riserva
Vintage
2018
Vineyards location
Hillside at 270-320 metres
Grape variety
100% Sangiovese Grosso (Brunello)
Training System
Spurred cordon
Vines average age
55 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 process
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
5,90
Total dry extract
31,40
Polyphenols
3.600
Ageing
5 years: four of which are in 50-100hl Slavonian oak barrels
Bottle ageing
12 months before release
Average Annual Production
3.775 bottles
Ageing potential
Over 20 years
Bottle Type
600g Bordeaux
Colour
Ruby red tending to garnet
Perfume
Evolved that crumbles into shades of Parma violet and gladiolus, likens the humble fruits of the forest floor
Taste
Dry, warm, velvety, harmonious, steady body and character
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 2015
Classification
Brunello di Montalcino DOCG Riserva
Vintage
2015
Location of Vineyards
Hillside at 270-320 metres
Grape Variety
Sangiovese Grosso - Brunello
Training System
Spurred cordon
Average Age of Vines
50 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
5,90
Total dry extract
31,40
Polyphenols
3600
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 2013
Classification
Brunello di Montalcino DOCG Riserva
Vintage
2013
Location of Vineyards
Hillside at 270-320 metres
Grape Variety
Sangiovese Grosso - Brunello
Training System
Spurred cordon
Average Age of Vines
45 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
5,90
Total dry extract
31,40
Polyphenols
3600
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 2012
Classification
Brunello di Montalcino DOCG Riserva
Vintage
2012
Location of Vineyards
Hillside at 270-320 metres
Grape Variety
Sangiovese Grosso - Brunello
Training System
Spurred cordon
Average Age of Vines
45 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
6,00
Total dry extract
34,40
Polyphenols
3700
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 2011
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
45 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.
Kerin O'Keefe
Enogea
Wine Advocate
Merum
James Suckling
Antonio Galloni - Vinous
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Jancis Robinson
Gardini notes
Falstaff
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Jeb Dunnuck
Tony Wood Italian Wine
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Decanter
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The WineHunter
Bibenda
I Vini di Veronelli
Vini Buoni d'Italia
Vini d'Italia Gambero Rosso
Slowine
Sommelier - Toscana
Le Vigne: La Pieve e Gli Angeli Print
The project was born from the desire of the founder Sergio Rossi to make it easier for the consumer to identify the main organoleptic and stylistic differences existing between two of the most famous sides of Brunello, North-East and South-East.
On the North-East side, right next to the small church "degli Angeli", symbol of the Canalicchio area, lies our vineyard "Gli Angeli". About 2 hectares of vineyard planted in 1965 by the Biondi-Santi family with the famous BBS-11 clone.
The advanced age of the vines and the strong sparseness allow us to obtain only 40/50 quintals of grapes per hectare which translates into very few thousand bottles every year. The resulting wine is of extreme complexity, harmony, elegance and persistence.
On the South-East side, behind Castelnuovo dell'Abate, we find our vineyard "La Pieve". It rises at 350m above sea level and extends for about 1.5 hectares. The soil is of medium texture, rich in marl and galestro which, together with the sun exposure and the proximity to the sea, generates a wine of great flavor and refined power.
Verticale Riserva gli Angeli Print
HISTORY OF A UNIQUE AND PRESTIGIOUS CRU
The Gli Angeli vineyard is a historic vineyard that is now 55 years old and was planted by Franco Biondi Santi at the time when Podere Colombaio still belonged to the family, before being bought by Sergio Rossi in 1976, the year of the beginning of the adventure of La Gerla.
This splendid cru is located in the best area, the highest in altitude, of the vineyard located in the center of the property on the north-east side of Montalcino, It has an area of about 2 hectares and is next to the small "Degli Angeli" church, a symbol of the Canalicchio area.
Its position is extremely privileged: caressed by light breezes that keep the air healthy and dry, there is a good position and excellent exposure. The age of the vines and the low yield per plant are just some of the factors that contribute to making Brunello Riserva Gli Angeli a unique wine: the soil is rich in clay, limestone and marl, elements that ensure intense and complex aromas, but also of microelements such as manganese, iron and boron which ensure balanced maturation.
Precisely because of its uniqueness and these qualitative characteristics we decided to create a numbered wooden box containing three old vintages of Brunello di Montalcino Riserva gli Angeli. Wines of extreme elegance, finesse and longevity, produced only in the best vintages that lend themselves to becoming collectible wines.
Grappa di Brunello 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.