Azienda Agricola Montevertine Il Sodaccio 1997
After a manual harvest, the wines are fermented in large (150hl) cement cuves for at least 25 days. The malolactic fermentation also occurs in large volume in cement cuves before it is racked into both small (Alliers oak) and large (Slavonian oak) barrels for 18 to 24 months, depending on the cuvée. The wine is never pumped, all movement of the wine is by gravity, and the wines are bottled without filtration and then held in bottle for at least 4 months prior to first release.
Editorial Reviews for Azienda Agricola Montevertine Il Sodaccio
Deep and dark on the nose with big black cherry fruit accented by precise mineral tones, spicy anise seed and green herbal notes and top notes of smoldering soil. On the palate this is surprisingly bright and juicy with huge, ripe tannins and excellent, deep dark cherry fruit edged with slightly medicinal and floral notes. The finish shows a nice leather edge and adds interesting suggestions of dried fruit but this never looses freshness. 92pts