Brunello di Montalcino DOCG,
Castelgiocondo is produced from an uncompromising selection of the finest Sangiovese grapes, in a vineyard whose ideal elevation, well-drained soils, and southwest-facing exposure yield all of the qualities that converge to produce the finest expression of this ancient grape variety. It is an elegant, well-balanced wine of magnificent structure.
Serving suggestions Beef stews, braised meats with potatoes, cheeses that are aged but not too pungent, and large game, such as boar.
Terroir and environmental conditions Estate and vineyard location: Castel Giocondo Estate, Montalcino Altitude: 250-450 m. (From 656 to 1476 feet) Vineyard size: 152 Ha (375 Acres) Exposure: South, south west Soil type: Rich in galestro, with clay, limestone, and rich in calcium Planting density: 3,000 vines per ha in the first generation vineyards; 5,500 in the vineyards recently planted Training system: Spur pruned cordon and guyot Vineyard average age: 29 years
Tasting Notes The wine appears a garnet-edged, deep ruby red, notably luminous and vibrant. A multi-layered, rich nose first offers a broad array of aromas, including wild red berry, and darker-fleshed fruit such as dried plum, blackcurrant, and blackberry, nicely lifted by subtle hints of sweet violets, dogwood blossom, vanilla and other spices. Last to emerge are pungent nuances of roasted espresso bean, cocoa powder, and tobacco leaf. The palate is alcoholically warm, with a velvety mouthfeel, while a lively acidity and tasty, fine-grained tannins contribute to an exemplary balance. Subtle fruit notes enrich a very long-lingering finish. Technical Information Varieties: Sangiovese 100% Yield/Hectare: 35 hl/ha (2050 Tons/Acres) Harvest period: First week of October Vineyard practices: Manual Fermentation vats: Stainless steel Fermentation temperature: < 30° (86° Fahrenheit) Length of fermentation: 12 days Length of maceration on the skins: 32 days Malolactic fermentation: Immediately done after the alcoholic fermentation Maturation method: Slavonian oak casks and in French oak barrels Length of maturation: 4 years, of which at least 2 years in oaks and barriques and 4 months in bottle
