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PRODUCTION AREA: “Poggio all’Oro” vineyard, particularly suited for its favorable microclimate, in the southern slopes of Montalcino.
Altitude: 250 m above sea level.
SOIL TYPE: Light olive brown colour, fine lime topsoil, very calcareous and rocky.
GRAPE VARIETIES: 100% Sangiovese, estate selection.
TRELLISING SYSTEM: Cordone speronato (Spurred cordon).
VINE DENSITY: 2.100 vines/ha.
HECTAR YIELD: 40 q.li/ha.
PRODUCTION TECHNIQUE: Produced only in excellent vintages based on a meticulous selection of the harvested grapes. Temperature controlled maceration for 12-14 days. Aged in barriques for 30 months, plus at least 12-18 months bottle aging before release.
Colour: intense ruby red with garnet reflections, which show after long aging.
Bouquet: intense, enveloping, fruity and spicy with tobacco and chocolate notes.
Taste: full, austere, velvety and appropriately tannic.
WINEMAKER’S NOTES: Estate-bottled in limited quantities only in exceptional years from our finest “Poggio all'Oro” vineyard, where in near perfect conditions of climate, soil and sun the celebrated Sangiovese grape achieves greatness. Aged for a total of five years, including a minimum of two years in French oak barriques, this wine emerges with exceptional depth, character and aging potential.
FOOD PAIRINGS: Superb accompaniment to red meats, game and aged cheeses. Long aging potential.
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