Brunello Di Montalcino Le Potazzine :
PRODUCTION AREA: Two distinct plots of vineyard, owned by the company; Le Prata, facing south-east at an altitude of 507 meters above sea level and La Torre with a south-west exposure at 420 meters above sea level, which are finally bottled in a single solution.
Le Potazzine are ambassadors of the Montalcino tradition, aimed at the pursuit of the elegance of Sangiovese in purity through long natural fermentation of about 30/35 days carried out only by indigenous yeasts and prolonged aging of 40 months in 30/50 hl Slavonian oak barrels. Unfiltered.
About the producer, Le Potazzine :
The Le Potazzine Estate consists of five hectares of Brunello vineyards, three of which are located near the winery, at 507 meters above sea level, with an average age of 14 years.
The rest are located in the area of Sant’Angelo in Colle, about 420 meters above sea level, planted in 1996.
The training system is Guyot, in all the vineyards.
Harmony, finesse and cleanliness are the key words of Le Potazzine wines, which can count on the company’s ability to blend the elegance and aromas of the grapes grown in the west, in Le Prata, near the winery, with the structure of the grapes grown further south, near Sant’Angelo in Colle.
The goal pursued since the first vinification at Le Potazzine, was to produce wine in the most natural way possible, seeking balance, elegance and a strong personality.
This is achieved with natural fermentations, thanks only to indigenous yeasts, which together with long maceration and aging in medium sized Slavonian oak barrels, as per tradition, both for Brunello and Rosso di Montalcino, create the prerequisites for the production of wines with persuasive and never vulgar tannins, with a tangible and recognizable stylistic feature aimed at finesse.
Le Potazzine has always used 30 and 50 hectolitre Slavonian oak barrels from the Garbellotto company for the ageing of its wines.
The Brunello usually ages in casks for about 40 months, the Riserva di Brunello, produced to date only in the 2004, 2006, 2011 and 2015 vintages, rests in wood for about 60 months, while our Rosso di Montalcino stays there for 12 months, even though the production regulations do not provide for any type of ageing.