Brunello di Montalcino DOCG Riserva - La Togata

La Togata

Powerful mineral entry, the mouth of a colossal magnitude, quite tannic but very fresh and persistent. Lovely aroma of dark cherries with herbs and some earthy mushrooms. WHAT THEY SAY ABOUT US: "Brunello Riserva 2016 is dark and moody in the glass, notes of plum sauce, cloves, and tobacco forming its bouquet. It’s velvety-smooth with a pleasant inner sweetness that gives way to a more tactile mix of mineral-tinged red berries and balsamic spice. There’s admirable depth but also focus here as it tapers off long and is moderately structured. Very nice!" - Eric Guido for VONOUS.

Grape Variety: Sangiovese Grosso 100%.

Colour: Ruby red with warm garnet red nuances.

Bouquet: Extremely rich nose: a potpourri of macerated flowers and a light spicy introduce you to a superb aromatic opening of woodsy notes, rose, and cherry.

Taste: La Togata Riserva has a powerful mineral entry, the mouth of a colossal magnitude, quite tannic but very fresh and continues.

Alcohol: 14.5%.

Serving Suggestions:

Red meat, game and aged cheeses, with very structured recipes.

Preferably served in a Grand Ballon glass at 18°C. 

Ageing: The ageing in wood lasts 48 months in oak barrels from Slavonia hl 17.50, a small part in Barrique. It follows bottle ageing for 12 months far beyond the mandatory minimum of 6 months from production regulations.

Production Area: The vineyards are in the hills of Montalcino, at different heights and with a sun exposure until sunset. Average altitude of the vineyards: 250 mt. 15/20 years old in the South of Montalcino and the grapes are a mix of old and very old Vineyards.

Production System: The Vineyards are subject to a double thinning of bunches and, during harvest (end of September), the average criterion of choice is, in good Vintages, three bunches of five. The grapes thus obtained are further selected in the cellar, where they are processed according to the old tradition. 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.

Soil: Tuffaceous clay, very rich in skeleton.

Training System: Bilateral and balanced cordon.

Annual production: 3.000 bottles (Best Vintages Only).