Castiglion del Bosco Rosso di Montalcino
September 20, 2017, James Suckling
“Fresh wild strawberries, roses, elderberries and some light dust. Medium body, medium chewy tannins and a fresh finish. Drink now.”
Castiglion del Bosco is one of the most prominent producers in Montalcino, both for the history of the estate and for its size, with 5,000 acres unchanged in the last 400 years. In 1967, when the Consorzio del Brunello di Montalcino was born, Castiglion del Bosco was one of its 25 founding members. This extraordinary property whose origin dates back to the 12th century was acquired by Massimo Ferragamo in 2003, who in turn totally restored the property to its original glory.
Castiglion del Bosco‘s Rosso di Montalcino comes from a careful selection of grapes from the Gauggiole vineyard, located on the northern side of the estate at 250 meters above sea level. It is characterized by a medium soil, mostly clay, with a hot, dry summer microclimate and wetter conditions in winter and spring. These are the ideal conditions for a fresh, fruity, aromatic Sangiovese wine. Density is approximately 4,500 plants per hectare. The average annual yield is 50hl per hectare, with an average production of 70 quintals per hectare. The training system is spurred cordon. 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. A pleasant, modern wine that represents a fresh and well-rounded expression of the Sangiovese grape. Its intense varietal aromas are the result of a combination of tradition and modern techniques in the cellar. Careful hand selection of the cluster and grapes is carried out before pressing. The stainless wine vats are filled by gravity alone, without resorting to mechanical pumps. Fermentation in stainless steel lasts for 15 days at a constant temperature of 82.4°F.
After the malolactic fermentation, the Rosso di Montalcino is transferred to French oak barriques (20% new oak barrels, 80% first and second use) where it ages for six months. Before being released on the market, the wine ages further for 6 months in bottle.
A ruby red hue and delicate bouquet announce a remarkably luscious wine, well balanced and firmly structured, with a long-lingering finish. Its unique versatility makes it suitable for everyday drinking.
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: 100% Sangiovese
Suggested Retail Price: $24.99