Brunello di Montalcino Riserva 2001 "Poggio al Vento" DOCG Col d'Orcia
|Denomination||Brunello di Montalcino Riserva "Poggio al Vento" DOCG|
|Code ICQRF||SI 4123|
|Winery headquarter||Col d'Orcia Società Agricola - Montalcino (SI) - Via Giuncheti|
|Bottle size||Standard bottle|
|Combination||Florentina Steak, Sliced beef, mushroom risotto, wild game, pork knuckle baked, Pasta with meat sauce, Cold cuts and salami, Hard cheese, Tagliatelle with mushrooms|
|Style||Full-bodied and intense|
|Wine list||Brunello di Montalcino|
The production area of this prestigious red wine, symbol of excellence in Tuscany, is located in Montalcino, Siena, in the Sant’Angelo hill with a South exposition. The vines used for the production of the Brunello DOCG Riserva are the ones of the Poggio al Vento area located at 350 mt above the sea level. They were planted in 1974 and the grapes used are clones of the Sangiovese which locally are called Brunello. The accurate and manual picking takes place when the grapes are enough ripen to obtain a long-living and important wine. The wine making process starts with the fermentation at 28°C in steel tanks of 50 and 60 hl. During the maceration which lasts 20-25 days, take place daily pumping over and long délestages. The malolactic fermentation takes place in cement and the first pouring in wood occurs during spring time. It follows 4 years of aging in barrels of Allier and Slavonia oaks of 25 and 75 hl. Finally the bottling with a 2 years of aging in conditioned rooms.
Characteristics of the Poggio al Vento, Brunello di Montalcino DOCG Riserva
It has an intense ruby red color. The smell is intense and balanced. The classic aromas of the Sangiovese of ripen red fruits are exalted by spicy hint given by the long aging period in wood. The taste is elegant, with a great structure and it remarks soft and ripen tannins perfectly balanced with a pleasant acidity. The aftertaste is long, fruity and spicy.
Suggested pairings with this Tuscany red wine
It is perfect with braised meat, with game or with typical Tuscany meat courses.