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Brunello di Montalcino Castello Do Velona Tuscany Italy 2003

Winemaker's Notes:

<strong>Typology of product</strong><br/>Brunello di Montalcino D.O.C. <br/><br/><strong>Area of product</strong><br/>Located between Castelnuovo dellAbate and Monte Amiata Scalo, it represents hotter area because of the sun rays of Montalcinos surroundings. <br/><br/><strong>Vineyards</strong><br/>Situated below Velonas Castle they were planted in 90s following recent standards to obtain great quality of grapes. <br/>They are on clay lands and with a discrete presence of skeleton, that allows a robust vineyard and grape extract. <br/><br/><strong>Vines</strong><br/>To confirm the great tradition of Montalcino and the firm, the Sangiovese Grosso is a wine that gives a superb wine. <br/><br/><strong>Yield for hectare</strong><br/>The productive yields are never greater than 60-70 ql of grapes due to the nature of the lands, the stability of vineyards and the farming interventions during the growth cycle. <br/><br/><strong>Grape harvest</strong><br/>It is carried out at the end of September, when the grapes are at their best, evaluated following the phenolic maturation evolution since from the first days of the months. <br/><br/><strong>Wine-making</strong><br/>The grapes are carried to the cellar by box to kept their freshness and integrity. The wine-making process starts immediately after the grapes have been pressed. Then the process is finished by fermentation in oak vabs-barrels of 50 hl. The soaking is carried out utilizing destage and it has a duration of 3-4 weeks. Thanks to these techniques and of the fermentation of material, we can obtain an excellent and controlled extraction of components from the peels and at the same time improves stabilization and polymerization of the fragrance process with remarkable organolectic result. <br/><br/><strong>Refining</strong><br/>The wine ferments in barrels of French oak and it remains for about 1 year. The refining continues in vabs-barrels for a variable period from 18 to 24 months. We can also obtain harmony and softness in the wine, with a wonderful fusion of boises with intensely Sangiovese fruit flavours.

Region: Italy » Tuscany » Montalcino

Vintages

  • 2003

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Winery: La Velona
Color: Red
Varietal: Sangiovese
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La Velona:
The vineyards of the farm cover an area of 12 hectares planted with Sangiovese Grosso which is the clone that produces Brunello di Montalcino. These are situated at an altitude of 280 meters above sea level, which is considered the ideal position for vineyards. The vines are placed at a distance of 3 meters (10 foot) by 1 meter (3,3 foot) from each other, which means 3300 every hectare (1335 e... Read more
The vineyards of the farm cover an area of 12 hectares planted with Sangiovese Grosso which is the clone that produces Brunello di Montalcino. These are situated at an altitude of 280 meters above sea level, which is considered the ideal position for vineyards. The vines are placed at a distance of 3 meters (10 foot) by 1 meter (3,3 foot) from each other, which means 3300 every hectare (1335 every acre). The wines are grown with the "rammed cordon" method (cordone speronato) in order to better distribute the vines along their shoots and thus improve both cultivation methods and grape quality. The farmers have carefully studied the south-west exposure. The climate is markedly Mediterranean with warm and dry summers with peaks of rainfall in spring and autumn. Winters are rigid and the summer period of 60 to 90 days is characterized by a virtual absence of rainfall. These is usually a breeze during the afternoons and evenings of the warm season that protects the grapes from diseases and moulds. The soil is of miocenic and cretaceous origin so it is rich in tufa, marl and fossils. The grapes ripen during the last ten days in September and the first week in October when the harvest period begins.Harvesting of the grapes is picked by hand with a careful selection of the best clusters in the field. After about fifteen days during which the grapes complete their active fermentation, the wine is left to decant in steel tubs for six months, after which there is a seasoning period of three years in Slovenian oak barrels and two years in bottles. The land of the state in question stretch from the proximity of Castelnuovo hamlet to Monte Amiata Station. Read less

External Reviews for Brunello di Montalcino Castello Do Velona Tuscany Italy

External Review
Source: The Wine Closet
07/03/2010

Typology of product Brunello di Montalcino D.O.C. Area of product Located between Castelnuovo dellAbate and Monte Amiata Scalo, it represents hotter area because of the sun rays of Montalcinos surroundings. Vineyards Situated below Velonas Castle they were planted in 90s following recent standards to obtain great quality of grapes. They are on clay lands and with a discrete presence of skeleton, that allows a robust vineyard and grape extract. Vines To confirm the great tradition of Montalcino and the firm, the Sangiovese Grosso is a wine that gives a superb wine. Yield for hectare The productive yields are never greater than 60-70 ql of grapes due to the nature of the lands, the stability of vineyards and the farming interventions during the growth cycle. Grape harvest It is carried out at the end of September, when the grapes are at their best, evaluated following the phenolic maturation evolution since from the first days of the months. Wine-making The grapes are carried to the cellar by box to kept their freshness and integrity. The wine-making process starts immediately after the grapes have been pressed. Then the process is finished by fermentation in oak vabs-barrels of 50 hl. The soaking is carried out utilizing destage and it has a duration of 3-4 weeks. Thanks to these techniques and of the fermentation of material, we can obtain an excellent and controlled extraction of components from the peels and at the same time improves stabilization and polymerization of the fragrance process with remarkable organolectic result. Refining The wine ferments in barrels of French oak and it remains for about 1 year. The refining continues in vabs-barrels for a variable period from 18 to 24 months. We can also obtain harmony and softness in the wine, with a wonderful fusion of boises with intensely Sangiovese fruit flavours.



<strong>Typology of product</strong><br/>Brunello di Montalcino D.O.C. <br/><br/><strong>Area of product</strong><br/>Located between Castelnuovo dellAbate and Monte Amiata Scalo, it represents hotter area because of the sun rays of Montalcinos surroundings. <br/><br/><strong>Vineyards</strong><br/>Situated below Velonas Castle they were planted in 90s following recent standards to obtain great quality of grapes. <br/>They are on clay lands and with a discrete presence of skeleton, that allows a robust vineyard and grape extract. <br/><br/><strong>Vines</strong><br/>To confirm the great tradition of Montalcino and the firm, the Sangiovese Grosso is a wine that gives a superb wine. <br/><br/><strong>Yield for hectare</strong><br/>The productive yields are never greater than 60-70 ql of grapes due to the nature of the lands, the stability of vineyards and the farming interventions during the growth cycle. <br/><br/><strong>Grape harvest</strong><br/>It is carried out at the end of September, when the grapes are at their best, evaluated following the phenolic maturation evolution since from the first days of the months. <br/><br/><strong>Wine-making</strong><br/>The grapes are carried to the cellar by box to kept their freshness and integrity. The wine-making process starts immediately after the grapes have been pressed. Then the process is finished by fermentation in oak vabs-barrels of 50 hl. The soaking is carried out utilizing destage and it has a duration of 3-4 weeks. Thanks to these techniques and of the fermentation of material, we can obtain an excellent and controlled extraction of components from the peels and at the same time improves stabilization and polymerization of the fragrance process with remarkable organolectic result. <br/><br/><strong>Refining</strong><br/>The wine ferments in barrels of French oak and it remains for about 1 year. The refining continues in vabs-barrels for a variable period from 18 to 24 months. We can also obtain harmony and softness in the wine, with a wonderful fusion of boises with intensely Sangiovese fruit flavours.

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