Brunello di Montalcino DOCG
2002 Vintage

History: Sangiovese variety has been introduced to Montalcino in 1888. Sangiovese “grosso” gave origine to Brunello di Montalcino.

Production area: the vineyards are situated in hillside areas at the altitude between 130 – 550 m sea level.
The ground is of medium texture, rocky, with variable percentage of tufa and clay. Good water retention and strong temperature difference between night and day (up to 25°C).

Grape variety: 100 % Sangiovese “grosso”.

Winemakers remarks: The 2003 growing season was characterized by a dry spell all over Italy, beginning in February and lasting throughout the harvest. However, the vines in Tuscany did not suffer much, despite the fact that the precipitation was the lowest it has been in 50 years. In all regions, the maturation was excellent, with a very high sugar level and excellent intensity in the wines. The vintage started in the second September decade. The grapes have been harvested and processed by hand in order to avoid their damage. Still entire grapes have been macerating in steel containers for 14 days together with the fermenting must at 26/30 °C. At the end of the alcoholic fermentation the wine has been transfered into steel tanks where, with the addition of selected bacteria and under controlled temperature, the malolactic fermentation came to its end. After 2 years of aging in barriques, the wine has been transferred into stainless steel tanks expecting the bottling. Further 4 months in the bottles and Brunello di Montalcino is ready for retail sale.

Available quantity: 300.000 bottles 0,75 cl.

Remarks: VERY GOOD vintage.

Notes: this wine is on retail market from February, 08.

   

Winemaker notes
Sensorial notes
Color: Rendola 2003 Brunello di Montalcino has a medium intensity red colour.
Aroma: Full and harmonious wine presenting plum and blackberry notes.
Taste: Supple and balanced taste with a persistent and strong wood fruit back-taste. Very fine wood presence.
Preservation: this wine reaches the first maturity only after 5 years from the vintage; its best maturity period goes from 6th to 15th year. Bottles to be always stored in a dark room at the temperature of 13° to 15 °C.
Food matches: grilled meat, pasta with gravy and tomato sauce, aged cheese.