Rosso di Montalcino 2016 – Salvioni

Intense garnet red color with ruby reflections. Rich and wide nose, very complex; notes of very ripe red fruit such as cherry, raspberry and mulberry jam, dried violets and dried flowers, with notes of minerality, balsamic and spices such as tobacco, black pepper, cloves and cinnamon.

History
The story of the Salvioni family in Montalcino is a story of three generations. It all begins thanks to grandfather Umberto Salvioni, a doctor of agriculture, who delighted in making wine for his own personal consumption and for dinners with friends. Giulio, the son, instead thought of his own company as a reality capable of creating high quality wines. The first Brunello della Cerbaiola dates back to 1985, followed by three other very positive vintages that have allowed the Salvioni to conquer international panoramas and markets, conquering critics. Today Giulio’s son, David, who also graduated in Agriculture, leads the agricultural and wine-growing aspects of the company and the other daughter Alessia takes care of the commercial aspect together with her father. The 20 hectares of land of the La Cerbaiola company of the Salvioni family are located in the south-east area of Montalcino, one of the most suitable for very complex and well-structured products, at an average altitude of 420 m a.s.l.; of these only 4 are planted with vines, for a total production of 10,000 bottles in the vintages in which only Brunello is produced, 15,000 when the Rosso is also produced.

Grapes used

Sangiovese grosso (locally called brunello) 100%
Method of production
The vineyard is divided into three plots of different plant ages and with excellent exposure to winds from the sea. This allows you to create a perfect balance between softer and harder components; beyond this, the attention paid to the vines in the various pruning phases means that there is an almost obsessive attention to the quality of the bunches. The harvest begins in late September / early October. The fermentation of the grapes takes place thanks to indigenous yeasts in large stainless steel vats and lasts about 28/30 days with contact with the skins. After the malolactic fermentation in steel, the wine is decanted into large medium-toasted Slavonian oak barrels, where it ages for 36 months and is then bottled and rests until it reaches the 5 years required for placing on the market.

Tasting Notes
Intense garnet red color with ruby reflections. Rich and wide nose, very complex; notes of very ripe red fruit such as cherry, raspberry and mulberry jam, dried violets and dried flowers, with notes of minerality, balsamic and spices such as tobacco, black pepper, cloves and cinnamon. In the mouth of great structure, soft, intense and counterbalanced by flavor, freshness and important but well-integrated and velvety tannins. Very long and persistent finish, which recalls spicy notes.

Possible combinations
Brunello di Montalcino di Salvioni is one of the most interesting brunellos of the whole denomination and area. Produced only in very limited quantities, the particular conformation of the land, the specific microclimate and the obsessive attention to the quality of the producers means that this product is able to excite even the most demanding palates. So is it important what we pair with such a wine? Meditation wine par excellence, especially if left to age in the cellar for a few years. However, it lends itself to pairing with very rich and important dishes, or to be uncorked for special occasions.