Castelli Martinozzi Rosso di Montalcino 05

Castelli Martinozzi Rosso di Montalcino 05 -

Next shipment, mid-September 2009.

Hints of dusty fruit remind me of driving along the Cyprus-lined road to Martinozzi. The flavors burst with mixed cherries, red plums, and sweet herbs.

Initially fruity, the 05 is balanced by a slightly more austere finish of earth, resin, and tannins. This is ideal for drinking now, with any of your favorite Tuscan-inspired foods - try herb-roasted chicken, fresh pasta with a rich pork ragu, or a plate of nice meats, chesses, and good olive oil. This is classic, traditional-style Sangiovese. - Marcus

From the winery:

"A ruby red wine. A complex intensive and elegant bouquet has the scent of undergrowth and a predominance of violet and musk. The taste is strong, pleasantly tanninic, lively, harmonious and lingering."

"The Martinozzi Rosso 05 is a perfect complement to red game meat, roasted or barbecued, and to the well-seasoned first course in accordance with italian tradition. It's a perfect complement to cheeses with a strong taste (pecorino, parmigiano reggiano, cheeses of alpine meadows etc)."

"The red wine of Montalcino is an ideal accompaniment of Siena's cuisine (dry sausages or roast, pinci with ragout, scottiglia of chicken, sheep cheese) and it's in general advised with the dishes on the basis of meat with sauces and cheese. The bottle must be opened beforehand and the wine must be served at the temperature of 18-20°C. " - the winery

Winery Information Name: Red wine of Montalcino
Classification: DOC
Type of wine: red
Vine: Sangiovese grosso
Location of the cultivated areas: Montalcino – Loc.Villa S.Restituta
Disposition: South – South/West
Altitude: from 400 to 480 m above sea level
Typology of the cultivated soil: composed mainly of the elements of silicates and limestone with the presence of minerals. It has a rude structure and is characterized by the presence of rocks (stony soil).
Form of cultivation: spurred cord
Density of planting: around 4500 stems/hectare
Year of planting: the age of vineyards from 6 to 30 years
Production per hectare: 70 quintal/hectare
Period of grape harvesting: the end of September – the beginning of October
Method of harvesting: manual
Wine-making: natural fermentation at a controlled temperature (max 24/26°C). Maceration in stainless steel bowls for about 20 days with daily mixing.
Seasoning: 8/10 months in oak barrels
Period of bottling: January
Refining in bottles: min 2 months
Type of bottles: classic Bordeaux
Alcohol content: 13
The best temperature for serving: 18/20 C.