Tenuta Carlina
La Togata Brunello di Montalcino Sangiovese
Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com
We tasted a lot of wines in #montalcino and this is the bottle we bought to take home with us. Delicious and generous. #brunello ANNUAL PRODUCTION:
30.000/35.000 bott.
PRODUCTION AREA:
The vineyards are in the hills of Montalcino, at different heights and with a sun exposure until sunset. The age of the vineyards from which we select the grapes destined to produce Brunello is more than 20 years. Average altitude of the vineyards: 250 mt s.l.m.
SOIL:
Tuffaceous clay, very rich in fossils.
GRAPE VARIETY:
Large Sangiovese 100%.
TRAINING SYSTEM:
bilateral and balanced cordon.
DENSITY FOR HECTARE:
5.500
PRODUCTION SYSTEM:
The vineyards are subject to thinning of bunches, the average criteria is, in good vintages, three bunches of five stay on. The grapes thus obtained are further selected in the cellar, where they are processed according to the old tradition. It proceeds to intense extraction in the early stages of fermentation, followed by long quiescent maceration on the marc; the maximum temperature is raised up to 33 °C and maintained at high values until the racking. The ageing in wood lasts 36 months in oak barrels from Slavonia hl 17.50. It follows bottle ageing for 12 months far beyond the mandatory minimum of four months from production regulations.
We tasted a lot of wines in #montalcino and this is the bottle we bought to take home with us. Delicious and generous. #brunello ANNUAL PRODUCTION:
30.000/35.000 bott.
PRODUCTION AREA:
The vineyards are in the hills of Montalcino, at different heights and with a sun exposure until sunset. The age of the vineyards from which we select the grapes destined to produce Brunello is more than 20 years. Average altitude of the vineyards: 250 mt s.l.m.
SOIL:
Tuffaceous clay, very rich in fossils.
GRAPE VARIETY:
Large Sangiovese 100%.
TRAINING SYSTEM:
bilateral and balanced cordon.
DENSITY FOR HECTARE:
5.500
PRODUCTION SYSTEM:
The vineyards are subject to thinning of bunches, the average criteria is, in good vintages, three bunches of five stay on. The grapes thus obtained are further selected in the cellar, where they are processed according to the old tradition. It proceeds to intense extraction in the early stages of fermentation, followed by long quiescent maceration on the marc; the maximum temperature is raised up to 33 °C and maintained at high values until the racking. The ageing in wood lasts 36 months in oak barrels from Slavonia hl 17.50. It follows bottle ageing for 12 months far beyond the mandatory minimum of four months from production regulations.
Still slightly tannic, will let it open for a while.
Still slightly tannic, will let it open for a while.
Oct 23rd, 2016Displaying all the best characteristics of a fine brunello w nice tannins. Definitely needs some food.
Displaying all the best characteristics of a fine brunello w nice tannins. Definitely needs some food.
Oct 2nd, 20172009 vintage. Lovely smooth finish. Black berry taste. Love it.
2009 vintage. Lovely smooth finish. Black berry taste. Love it.
Mar 19th, 2015Very gd bottle. Tom racked up Brunello about 8mo ago this is 7yrs old. Dry, fruity good with steak but really really gd with Choc. About $50 a bottle I splurged for our 20ur Ann.
Very gd bottle. Tom racked up Brunello about 8mo ago this is 7yrs old. Dry, fruity good with steak but really really gd with Choc. About $50 a bottle I splurged for our 20ur Ann.
Dec 19th, 2014