Castiglion del Bosco Dainero
August 28, 2017, James Suckling
“A firm and silky wine with berry, hazelnut and walnut character. Some orange peel. Full body, polished tannins and a juicy finish. Drink now.”
Castiglion del Bosco extends is one of the most prominent producers in Montalcino, both for the history of the estate and for its size, unchanged in the last 400 years. In 1967, when Consorzio del Brunello di Montalcino was born, Castiglion del Bosco was one of its seven founding members. After several ownership changes over the last 30 years, since 2003 Castiglion del Bosco has been owned by Massimo Ferragamo, Chairman of Salvatore Ferragamo USA, who fell in love with the estate, its splendidly isolated woods and its majestic ridges.
The grapes for Dainero are grown in the Riparbella area along the Tuscan coast, in a vineyard that receives beneficial a breeze from the Mediterranean sea. The soil profile has abundant pebble-gravel and iron-rich clays, elevation is 450 meters, and the training system used is Guyot.
Careful hand selection of the cluster and grapes is carried out before pressing. The wine vats are filled by gravity alone, without resorting to mechanical pumps. Alcoholic fermentation lasts for 15 days in steel tanks at a constant temperature of 82.4°F. After the malolactic fermentation Dainero is transferred to French oak barriques (30% new oak barrels, 70% first and second passage barriques) for six months. The full maturation requires another six months of bottle aging, after which the wine is released on the market. The entire vinification process is carried out in Castiglion del Bosco’s cellar, completely gravity-fed. The grapes are quality-selected in the vineyards first, then the clusters travel to sorting tables where trained eyes make a further selection of the finest fruit. Fermentation starts with natural yeasts only, once completed, the wines are transferred to French oak in a spacious, climate-controlled cellar that is partially underground.
Brilliant ruby red in color, this finely-balanced wine releases intense notes of fruit and spice. It is full-bodied and well-rounded in the mouth, combining the power of the merlot with the freshness of the vineyard.
2015 was characterized by impeccable weather conditions. A cool and rainy spring gave the vines the right vegetative push and a good water reserve, a perfect match to the summer months with high temperature and little rain. September brought an optimal range of temperatures contributing to a slow and complete polyphenolic ripening.
The grapes were fully matured about seven days in advance. At harvest, the grapes were healthy and intact, with excellent acidity and sugar content. All these features make the 2015 vintage one to remember for quality.
Excellent with pasta dishes with meat sauces and tomatoes, red meat and medium aged cheeses.
Varietals: 60% Merlot, 40% Sangiovese
Soil Composition: Pebble-gravel and iron-rich clays