Ciampoletto Rosso di Montalcino 2010 Doc – Tenuta San Giorgio

IMG_20131099Ross di Montalcino
Designation of Origin

VINE
100% Sangiovese Grosso

Production per hectare
On average 70 q.li of grapes

YIELD IN GRAPE WINE
About 70% , for a yield of 50 hl . per hectare

HARVEST
The harvest is fully ripe in the first ten days of October, harvested by hand in baskets of 20 kg each. The grapes are selected in the vineyard , they are moved to the cellar for vinification .

WINE MAKING AND AGEING
Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature , favoring prolonged contact of the must with the skins . The malolactic fermentation takes place in the month of November, immediately after the alcoholic fermentation .
The refinement is for the first 4-6 months in French oak barrels (50% new , 50 % a year ) for a further 6 months in Slavonian oak casks of 50 hl and then 6 months in bottle.

TASTING
Garnet red color with purple hues of good intensity , broad and complex nose with fruity notes reminiscent of cherry and plum and empireumatiche milk chocolate , in the mouth it is full-bodied with a lingering and pleasantly fruity .

ORIGIN OF THE NAME
Name of the fourteenth century used to describe the cultivated hills of the Senese who were prized for their mild climate and favorable exposure .

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