Salvioni - Rosso di Montalcino - 2016
LA CERBAIOLA by GIULIO SALVIONI - ROSSO DI MONTALCINO DOC - 2016
Brunello di Montalcino DOCG
Altitude of the vineyards
Vineyard divided into three plots of different age of planting, from the oldest of about 35 years to the most recent two of 25 and 20 years. The vineyards are located at an altitude of about 420/440 meters above sea level and are exposed to the south / east of the Montalcino hill and are well ventilated and with an excellent microclimate. The soil is marly and, together with the altitude, makes the wines soft and well balanced in acidity.
Production per hectare
The production of grapes per hectare is between 25 and 40 quintals per hectare with often considerable differences from year to year due to climatic conditions and thinning of the bunches. The production per year varies from 8000 to 13000 bottles in the years in which the Rosso di Montepulciano is produced.
Processing and breeding techniques
The different age of planting of the vines determines different characteristics from each other starting from the density of the vines per hectare which, in the oldest vineyard, is 3000 vines / ha with a planting spacing of 3 meters while in the younger vineyard there is a density of 5000 vines / ha with a sixth of 2.50 mt. The training system used is the simple spurred cordon in younger plants and double where the distance between the plants is greater. During the pruning, only one bud is left and hence a significant reduction in the quantity of the fruit, after the green cleaning and the subsequent flowering and fruit set phases of the grapes we operate a further pruning called "green harvest" during which it is a first but essential thinning was carried out to ensure that each shoot left brings only one cluster to ripeness. From these operations an almost maniacal attention to the quality of each bunch derives, which means that there is never an abundant quantity of grapes but focuses on a remarkable quality of the same. Further reviews in the vineyard, even during the ripening period, guarantee a control on the quality of each bunch so as to arrive at the harvest with low quantities but with very high quality. The harvest usually begins in late September - early October. The ripeness of the grapes is checked with frequent analyzes.
The vinification takes place in the cellar of the company located next to the vineyards in 40/35 hectolitre stainless steel vats and usually lasts 28/30 days depending on the vintage. Fermentation occurs spontaneously in the days following the harvest in rooms that do not have air conditioning and for this reason it is necessary to intervene on high temperatures with frequent pumping over throughout the day and often with délestage that allows the wine to cool down. bubbles in other tanks.
After racking, the clean wine remains in steel for other months during which the malolactic fermentation takes place in a completely normal way, at the end of which after racking it is put into cask. For the aging of the wine the company has always used large barrels of 18/22 hectoliters of medium toasted Slavonian oak. To date, the barrels are divided into two cellars: one directly in the company where the oldest barrels are located and the other located in the historic center of the village under the family home where the newest barrels are located.
Rosso di Montalcino remains for about 12 months in cask and is released on the market the second year after the harvest after having aged in the bottle.