BRUNELLO DI MONTALCINO D.O.C.G VINTAGE 2006

CHARACTERISTICS OF THE PRODUCTION AREA

PROPERTY: Cava d'Onice di Nannetti Simone
ALTITUDE: 350 mt.
VINEYARD SIZE: 1,0 ha
EXPOSURE: North-South-East, on the four sides of the hills surrounding Montalcino
SOIL TYPE: Medium textured soil, rich in clay and calcium
PLANTATION DENSITY: 4000 vines per ha
GROWTH SYSTEM: Spurred cordon
AVERAGE OF VINEYARD: 15 years

CLIMATIC TREND OF THE VINTAGE

This was a very good and favourable vintage, surely to remember. Temperate climate with little rainfall during the months of spring. At the beginning of June, a drop in temperatures led to a slowdown in the physiology of the plant and to a greater number of unfecundated flowers.
This condition caused a decrease in quantity and the obtaining of thinner and healthier bunches. In the and, the sunny and cool days of September and October, ensured the obtaining of high quality grapes from both the technological and the phenolic aspect.

WINE NOTES

DENOMINATION: Brunello di Montalcino d.o.c.g.
VINTAGE: 2006
VARIETY: Sangiovese

VINIFICATION AND AGEING

YELD PER HEACTARE: 40 hl/ha
HARVEST PERIOD: The second week of October
HARVEST METHOD: By hand
PRESSING: Soft pressing with vertical pneumatic presses
FERMENTATION TEMPERATURE: < 30°C
FERMENTATION VATS: Stainless steel
LENGTH OF FERMENTATIONE: 10 days
PERIOD OF MACERATION ON FERMENTATION: 10 days
PERIOD OF MACERATION ON THE SKINS: 28 days
MALOLACTIC FERMENTATION: Carried out after the alcoholic fermentation
AGEING VATS: French and Slavonia oak barrels of small capacitys
AGEING PERIOD: 4 years according to the discipline regulations, of which 3 years in oak and 12 months in bottle in a temperature controlled environment.

TASTING NOTES

COLOUR: Intense ruby red, rather deep, brilliant.
FLAVOUR: Intense, generous aromatic complexity, where ripe fruit hints, especially plum and blueberry, leave space to complex, mineral and balsamic notes.
TASTE: Very balanced in the mouth, with a solid and balanced body, with a well blended tannic fraction with the other components. Very long finish.
SERVING SUGGESTIONS: Semi-hard cheese, beef roast.