Montecucco Sangiovese Podere Montale :
Obtained from the grapes of the Sangiovese vineyards located in the highest part with south/west exposure. Fermentation in red on the skins for about 15 – 20 days at controlled temperature (27/28 °C). This phase is followed by malolactic fermentation in stainless steel tanks specifically designed for the delicate extraction of tannins and colour. After this process the wine is placed in 3,000 lt oak barrels where it ages for 12 months. Finally it is bottled and stored correctly at a controlled temperature so that it can continue its refinement.
Intense ruby colour with grenade nail. Intense aroma of red fruit with spicy notes well harmonized given by the aging in wood.
The taste reflects the sensations felt on the nose, balanced, very persistent, with a fine tannicity.
About the producer, Podere Montale :
Podere Montale was founded in July 2014, but found its true beginning with the first harvest of the 2015 vintage. The story is all to be written. The will and the road taken in these years is to create a reality well integrated at territorial and social level that can be a feather in the cap for the entire community and the name of Montecucco.
We are in fact in an authentic territory to be discovered, magnetic and in some ways mysterious. Their aim is to enhance both geographically and socially the place in which they live through a logic of mutual growth and improvement.
Their products come to life where the val d’orcia gives way to the slopes of an old volcano, Mount Amiata. It dictates the times of their land.
The soil of the Podere Montale is very suitable for the production of oil and wine, being located in a place that benefits from the ventilation coming from the sea and at the same time from the presence of a mountain of about 1800 meters behind it. During the summers the long and sunny days are mitigated by a strong temperature range at night. The climatic combination described with the soil by an important stony skeleton, rich in galestro, and the presence of ancient lava compounds give their wines a particular freshness.