2012 Castiglion Del Bosco Brunello Di Montalcino
"Castiglion del Bosco is one of the most prominent producers in Montalcino, both for the history of the estate and for its size, 2500 acres unchanged in the last 400 years. In 1967, when Consorzio del Brunello di Montalcino was born, Castiglion del Bosco was one of its seven founding members. This extraordinary property whose origin dates back to the 12th century was acquired by Massimo Ferragamo in 2004 and totally restored to its original glory. As Castiglion del Bosco's most representative wine, Brunello di Montalcino is an example of the Sangiovese grape's perfect symbiosis with the terroir of Montalcino.
Brunello di Montalcino Castiglion del Bosco comes from a careful selection of grapes from vineyards located in the Capanna area of the estate. The Capanna vineyards lie at an altitude of 350 m above sea level facing south. The soil is characterized by the presence of clay shale and gravel-pebble, a terroir which is ideally suited to the production of Sangiovese. The influences of the sea are felt in this area with hot, dry summers and constant winds that remove moisture. The richness of the "galestro" stone in the soil gives the wine its unique aroma, complexity and structure. The vineyard is at an elevation of 350-450 meters, density is 4,500-5,600 vines/ha, and the vineyard yield is 50 q/ha. The entire vinification process is carried out in Castiglion del Boscos cellar, completely gravity-fed. The grapes are quality- selected in the vineyards first, then the clusters travel to sorting tables where trained eyes make a further selection of the finest fruit. Fermentation starts with natural yeasts only, once completed, the wines are transferred to French oak in a spacious, climate-controlled cellar that is partially underground. The stainless wine vats are filled by gravity alone, without resorting to mechanical pumps. Alcoholic fermentation lasts for 18 days at a constant temperature of 82.4°F (28°C). After malolactic fermentation, the Brunello di Montalcino is transferred to French oak barriques (20% new oak barrels, 80% first and second passage barriques). Wood aging lasted for 36 months. The full maturation of this complex wine requires a further, long bottle aging (24 months) before release on the market." -Winery