| BRUNELLO DI MONTALCINO DOCG ANNATA |
| 2004 |
| Brunello di Montalcino DOCG Annata |
| 2004 |
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| Vintage:
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Exceptional vintage. The Spring was cold and wet. June, July and August warm and dry with considerable excursions in temperature and rain falls at regular intervals. September was cold and dry. The harvest started on September 20th…!and was cold and dry. Grapes were healthy, with tick skins and rich in color. The must resulted rich in sugar, extract and acidity, with a low Ph. It was qualified also the “Riserva”. Only grapes that come from the Estate vineyards are vinified. Uncork and pour out a bit of wine from the bottles at least 8 hours before serving.
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| Production area: |
Montalcino |
| Vineyards´ age: |
From 10 to 25 years
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| Soil composition: |
various origins, rich in stones. The best are the ones rich in marl
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| Vineyards´ exposure: |
south, south-east, east, north-east, north
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| Altitude: |
from 300 to 500 metres
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| Grapes: |
Sangiovese grosso 100% |
| Harvesting: |
late September
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| Vinification: |
in red, controlled temperature |
| Ageing: |
3 years in Slavonian oak casks |
| Refining in bottle: |
at least four months
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| Annual production: |
70.522
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Organic Characteristics: |
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| Colour: |
intense ruby red
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| Bouquet: |
complex with note of withered rose
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| Taste: |
harmonic, well structured, warm, tannins and acidity in perfect equilibrium, persistent and savoury
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| Aging: |
30 - 40 years
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| Serving temperature: |
18ºC or 64ºF |
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| Chemical analysis at bottling: |
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| Alcohol ml/100 ml: |
13,33
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| Residual sugar g/l: |
1,50
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| Total dry extract g/l: |
28,70
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| Total acidity g/l: |
6.30
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| Total SO2 mg/l: |
94
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