Name: Rosso di Montalcino DOC
SKU: 3783
Price: 43.00 EUR
Availability: InStock

Description

This is Pian dell’Orino
The estate is adjacent to the Biondi Santi property. This area has a long history of being particularly suited for growing grapes for high quality wines. Our love for Tuscany and passion for viticulture binds us particularly to this land, our vines and the resulting wines. Our wines come from four different vineyards that have a total area of 6 hectares. Right from the beginning we studied the soil and the structure of each vineyard in order to fully understand its characteristics. Fossils, petrified shells and chalk sediment all testify to the earth’s evolutions and recount marine flooding and periods of drought in the area. The research and the significance dedicated to our land means that we now cultivate it in such a way as to make wines with a very distinct personality that reflect the innate character of each vineyard in a clear and recognisable way.

Caroline Pobitzer
came to Montalcino from South Tyrol in Northern Italy. She was born there and lived and managed the family property, a large renaissance castle called Castel Katzenzungen (www.castel.katzenzungen.com). At the foot of the castle there is an enormous vine that is over 600 years old. It is the largest vine in the world. This magnificent plant is called Versoaln and is the oldest vine-stock in Europe. Caroline grew up next to this vine, and with her grew her passion for viticulture and wine.

Jan Hendrik Erbach
was born in Karlsruhe and brought up in Germany. He studied viticulture with a great German master and then at the prestigious Geisenheim Academy. Jan is both wine grower and oenologist. After his studies he lived and worked for several years in France, gaining valuable experience before coming to Montalcino and meeting Caroline.

Why organic?
Farming is only organic if it respects and protects the complex correlations and the equilibrium of a habitat. This is how we have always cultivated the vineyards at Pian dell’Orino. From the start our goal is to create and sustain the maximum harmony possible between vineyard, climate, soil and mankind. Energy has great importance in the organisation of our daily work. In particular the phases of the moon – which affect nature and the life of all creatures, regulate growth and reinforce quality – are an important point of reference on our decision making.

Additional information

Weight	1 kg
Cantina	Pian dell'Orino
Regione Provenienza	Toscana
Wineyear	2012

Wine Making

Work in the cellar
We consider the Sangiovese we pick as a gift from our vines, and not as a cellar product. For this reason the fermentation at Pian dell’Orino is induced by naturally occurring yeasts from the grape skins. Spontaneous fermentation starts between one and three days from the harvest, depending on the vintage. No extra yeasts, no industrial enzymes or further additives of any kind disturb the authenticity and the taste of the vineyards from which our grape come. .

A breathing cellar
Personality and originality, equilibrium and elegance. To obtain a wine with these characteristics a cellar should share the same criteria and be a healthy natural environment. The cellar, next to the Pian dell’Orino farmhouse, was created according to organic principles and with full respect for the landscape. The construction was made with material that “breathe” – clay, wood, lime and stones gathered from the vineyards themselves. The round shape was conceived as a cradle, an ideal and harmonious location.

More Details

Rosso di Montalcino is made from 100 percent Sangiovese Grosso grapes. The grapes are selected in the same way as for the Brunello di Montalcino. The difference is found in the wine-making. Spontaneous fermentation starts after one or two days of maceration. The temperature is automatically controlled so that it does not exceed 30°C. The must macerates for two or three weeks, depending on the vintage, in order to obtain mainly fruity flavours and finesse. Once fermentation has concluded, the wine is transferred to barriques and small 500-liter barrels, where the malolactic fermentation takes place. After maturing for one year in the barrels, the wine is bottled and kept in the cellar for another three months before presented to the clients.