Brunello di Montalcino DOCG "Le Tracce"
 | Alcohol | 14,5% |
Total acidity | 6,6 g/L | |
Dry extract | 31,90 g/L | |
Colour | Ruby red with light garnet hues. | |
 | Flavour | Fruity boiset with mild, spicy notes of ripe red fruits. |
Taste | Sapid, balanced, full and persistent. | |
Serving temperature | 18-20°C, to be served in large glasses. |
Production area | S. Angelo in Colle, Montalcino (SI) – Hilly lands at an altitude of about 350 on the sea level, facing south-south west. |  |
Weather conditions | Winter temperatures within seasonal average, spring with persistent rainfall that went on through July and part of August. Summer without drought problems and excessive heat, characterized by excellent temperature ranges that favored a slow and complete ripening of the grapes. | |
Variety | Sangiovese clones selected in old vineyards of Montalcino. | |
Harvest | Thorough selection of the healthier, more mature, better exposed grapes in the vineyard, guided by a plant-by-plant screening and tasting procedure. The yield was about 8 tons per hectare. |  |
Vinification | Spontaneous fermentation of the whole grapes (including skins) at ambient temperature for 18-20 days in steel tanks; malolactic fermentation in wooden casks. | |
Ageing | 36 months in a 1500-liters French oak cask and bottle aging for about 6 months. | |
This wine is available in:
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 | Alcohol | 14,5% |
Total acidity | 6,3 g/L | |
Dry extract | 29,60 g/L | |
Colour | Ruby red with light garnet hues. | |
 | Flavour | Fruity, elegant boiset with mild, spicy notes of red fruits. |
Taste | Full bodied, round, velvety and persistent, well-balanced and integrated by aging in | |
Serving temperature | 18-20°C, to be served in large glasses. |
Production area | S. Angelo in Colle, Montalcino (SI) – Hilly lands at an altitude of about 350 on the sea level, facing south-south west. |  |
Weather conditions | Spring rains protracted into early summer. Slightly delayed sprouting, delayed ripening as in the great vintages of the late 1900s. Definitely one of the best vintages of the 2000s. | |
Variety | Sangiovese clones selected in old vineyards of Montalcino. | |
Harvest | Accurate selection of the healthier, more mature, better exposed grapes in the vineyard, guided by a plant by plant screening and tasting procedure. The yield was about 5.5 tons per hectare. |  |
Vinification | Spontaneous fermentation of the whole grapes (including skins) at ambient temperature for 18-20 days in steel tanks. | |
Ageing | 36 months in mid-size French oak casks and bottle aging for about 6 months. | |
This wine is available in:
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| | Alcohol | 15,0% |
Total acidity | 5,5 g/L | |
Dry extract | 31,30 g/L | |
Colour | Ruby red with light garnet hues. | |
 | Flavour | Fruity boiset with mild, spicy notes of red fruits. |
Taste | Full bodied, round, velvety and persistent, well-balanced and integrated by aging in | |
Serving temperature | 18-20°C, to be served in large glasses. |
Production area | S. Angelo in Colle, Montalcino (SI) – Hilly lands at an altitude of about 350 on the sea level, facing south-south west. | |
Weather conditions | Average seasonal conditions with cold winter, abundant spring rains and hot summer. Rainfalls in early August slowed veraison. Slow but regular ripening resulted in a high quality vintage. | |
Variety | Sangiovese clones selected in old vineyards of Montalcino. | |
Harvest | Accurate selection of the healthier, more mature, better exposed grapes in the vineyard, guided by a plant by plant screening and tasting procedure. The yield was about 5.5 tons per hectare. | |
Vinification | Spontaneous fermentation of the whole grapes (including skins) at ambient temperature for 18-20 days in steel tanks. | |
Ageing | 36 months in mid-size French oak casks and bottle aging for about 6 months. | |
This wine is available in:
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| | Alcohol | 15,0% |
Total acidity | 5,9 g/L | |
Dry extract | 30,40 g/L | |
Colour | Ruby red with light garnet hues | |
 | Flavour | Fruity boiset with mild, spicy notes of ripe red fruits |
Taste | Full bodied, round, velvety and persistent, well-balanced and integrated by aging in | |
Serving temperature | 18-20°C, to be served in large glasses. |
Production area | S. Angelo in Colle, Montalcino (SI) – Hilly lands at an altitude of about 350 on the sea level, facing south-south west. | |
Weather conditions | A spring frost, followed by a dry and hot summer, strongly | |
Variety | Sangiovese clones selected in old vineyards of Montalcino. | |
Harvest | Thorough selection of the healthier, more mature, better exposed grapes in the vineyard, guided by a plant by plant screening and tasting procedure. The yield was about 5.5 tons per hectare. | |
Vinification | Spontaneous fermentation of the whole grapes (including skins) at ambient temperature for 18-20 days in steel tanks; malolactic fermentation in wooden casks. | |
Ageing | 36 months in French oak casks and bottle aging for about 6 | |
This wine is available in:
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– Sold out –
Brunello di Montalcino DOCG "Le Tracce" - Riserva
 | Alcohol | 14,5% |
Total acidity | 6,6 g/L | |
Dry extract | 31,0 g/L | |
Colour | Intense ruby red with light garnet hues | |
 | Flavour | Fruity boiset with mild, spicy notes of ripe red fruits |
Taste | Full bodied, round, velvety and persistent, well-balanced and integrated by aging in | |
Serving temperature | 18-20°C, to be served in large glasses. |
Production area | S. Angelo in Colle, Montalcino (SI) – Hilly lands at an altitude of about 350 on the sea level, facing south. |  |
Weather conditions | Winter characterized by average temperatures. Spring with persistent rainfall especially in April and May. Relatively cool summer, which favored a slow ripening of the grapes. Rains in late August and early September supported a slow, complete and balanced ripening. Late harvest compared to recent years. | |
Variety | Sangiovese clones selected in old vineyards in Montalcino. | |
Harvest | Thorough selection of the healthier, more mature, better exposed grapes in the vineyard, guided by a plant-by-plant screening and tasting procedure. The yield was about 6.5 tons per hectare. | |
Vinification | Spontaneous fermentation of the whole grapes (including skins) at ambient temperature for 18-20 days in steel tanks; malolactic fermentation in wooden casks. | |
Ageing | 36 months in French oak casks and bottle aging for about 8 months. | |
This wine is available in:
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 | Alcohol | 15,5% |
Total acidity | 5,8 g/L | |
Dry extract | 33,10 g/L | |
Colour | Intense ruby red with light garnet hues | |
 | Flavour | Fruity boiset with mild, spicy notes of ripe red fruits |
Taste | Full bodied, round, velvety and persistent, well-balanced and integrated by aging in | |
Serving temperature | 18-20°C, to be served in large glasses. |
Production area | S. Angelo in Colle, Montalcino (SI) – Hilly lands at an altitude of about 350 on the sea level, facing south. |  |
Weather conditions | Average conditions in all seasons, rainy spring and hot summer. The ripening of the grapes was slow and well balanced. To date, it is one of the best vintages of the last two decades. | |
Variety | Sangiovese clones selected in old vineyards in Montalcino. | |
Harvest | Thorough selection of the healthier, more mature, better exposed grapes in the vineyard, guided by a plant-by-plant screening and tasting procedure. The yield was about 6.5 tons per hectare. | |
Vinification | Spontaneous fermentation of the whole grapes (including skins) at ambient temperature for 18-20 days in steel tanks; malolactic fermentation in wooden casks. | |
Ageing | 36 months in French oak casks and bottle aging for about 8 months. | |
This wine is available in:
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