Brunello di Montalcino Castiglion del Bosco 2016
Castiglion del Bosco website – click here
Region: Tuscany/ Toscana
Our Brunello di Montalcino originates from Capanna vineyard, located in the north-west area of Montalcino. The peculiar characteristics of this vineyard, such as the natural isolation along with the altitude and the type of soil, which shows presence of clay shale and marl (Galestro rock), give to this prestigious wine a refined elegance as well as great personality.
The 2016 vintage
Both winter and spring were mild in 2016, contributing to early budding, and remarkable vegetation for the vines. Summer was cool and mild, therefore ripening process was slower and very balanced. This excellent vintage shows ripe tannins, rich colors, and very good acidity. Harvest started slightly earlier than usual, but it was completed in mid-October, which is typical in the best and most celebrated vintages of Montalcino. The ripeness of the grapes brought great balance, and we can expect rich wines with outstanding elegance.
The harvesting of grapes to make Brunello di Montalcino began on 19 September, earlier than previous years. The variety of soils and altitude of the vineyards enabled an excellent blending of the grapes vaunting different qualities.
Complexity, superb structure, and an inviting, mouth-filling palate are the hallmarks of this Sangiovese grown in the 42-hectare Capanna vineyard facing towards the Mediterranean sea. A garnet-flecked ruby red, it releases generous, emphatic fragrances classic to Sangiovese, developing a near-endless progression notable for its beautiful balance.
Appellation: Brunello di Montalcino DOCG (Tuscany/ Toscana)
Grapes: Sangiovese 100%
Harvest period: Last weeks of September – Beginning of October
Soil profile: Presence of clay shale and gravel-pebble
Elevation: 350-400 metres
Training system: Guyot
Vineyard density: 5,000 vines/ha
Vineyard yield: 50 q/ha
Vinification: 18 days in steel tanks, at a temperature of 28°C.
Maturation: 24 months in French oak
Alcohol volume: 14%
Tordelli filled with pork capocollo and Diavola sauce
For his Tordelli filled with pork capocollo and Diavola sauce, Chef Marco Ortonali of Ristorante Trattoria Bartolini, at L’Andana, recommends pairing the dish with our Brunello. The particularly cold year bestowed a profoundly acidic quiver to this Sangiovese, which sumptuously accompanies the intense taste and texture of the Tordelli. The harmony between the dish and the wine is surprising due to the aromatic assonance, which is conveyed in the spiced nuances and the depth of flavours.
Recipe by Enrico Bartolini, Executive Chef at Trattoria Enrico Bartolini