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GrotteRosse Montecucco Salustri

29.00

2016
Roasted and braised red meats, game and aged cheeses
Sangiovese 100%
14%
over 10 years

Intense ruby ​​red
Nose Good intensity and persistence, pleasant notes of raspberry, black cherry, licorice, tobacco, cloves, Taste Feeling of fullness; concentrated, very elegant tannins, very persistent

16-18°
Horizontally, in a dark place without changes of temperature

Available on backorder

GrotteRosse Montecucco Salustri

It has a bright and bright ruby ​​color, varietal aromas of black cherry and violet, but also of wet earth and undergrowth, as well as sweet spices. The flavor is firm, full-bodied but agile, elegant, subtle and persistent. To drink an 18th with baked lamb.

Grapes per hectare: 55 quintals
Harvest period: end of September
Fermentation: in 22 hl oak vats
Stay on the skins: about 20 days
Fermentation temperature: free up to a maximum of 30 ° C
Aging: in 25 HL oak barrels for 24 months
Bottle aging period: 12 months

About the Producer, Salustri :

The Salustri farm extends in the heart of the Maremma, on the slopes of Monte Amiata, in a territory beaten by the winds of the sea whose ideal microclimate has always allowed organic farming.
It is here that the Salustri family has been dedicated to agriculture for generations, producing quality wines and oil, respecting the environment and traditions of the Maremma.

All the winemaking and maturation processes of the cellar take place in full respect of the integrity of the raw material. The clone used in the company’s vineyards (Sangiovese Salustri clone) was recovered from the old vineyards planted at the beginning of the century by Secondo Salustri. The Salustri family is committed to the preservation of indigenous clones in collaboration with the University of Oenology of Pisa, in particular with the team of Prof. Scalabrelli, with whom various projects are underway in experimental vineyards planted in the 1990s.

The vineyards of the Salustri Company, planted in the 1950s and 1960s and recovered in the 1990s, are treated with great care by Leonardo Salustri, with biological methods and using the same techniques that have always been used in this part of the Maremma.

Weight1.5 kg

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