Cesiro – Vino Nobile di Montepulciano 2018
Vino Nobile di Montepulciano 2018: This wine is produced in limited quantities exclusively from organic grapes. Cesiro is vinified in cement, aged in oak barrels for 18 months and then aged in bottle for at least 12 months. This Nobile is well balanced right away, with an explosion of taste on your palate that will remind you how beautiful and rewarding it is to make wine with only grapes. The result is the result of great commitment and dedication, the results of which are visible after 3 years from the harvest.
Producer
Andrea Rossi-Cantina: Podere della Bruciata
Wine cellar
Podere della Bruciata was born 60 years ago with my grandfather Ermete, no longer alive but always present in the company through our memories and a wine that we dedicated to him: “Ermete” the Rosso di Montepulciano, which is also our first label.
Our winery has always been a small family-run winery, very artisanal as all processes are mainly manual, and always set on organic farming
Wine sheet
Vino Nobile di Montepulciano 2018: This wine is produced in limited quantities exclusively from organic grapes. Cesiro is vinified in cement, aged in oak barrels for 18 months and then aged in bottle for at least 12 months. This Nobile is well balanced right away, with an explosion of taste on your palate that will remind you how beautiful and rewarding it is to make wine with only grapes. The result is the result of great commitment and dedication, the results of which are visible after 3 years from the harvest.
Additional information
| Vintage | 2018 |
|---|---|
| Vineyard Location | Montepulciano (Siena) |
| Region | Toscana |
| Vine | Sangiovese |
| Cultivating system | Spurred cordon VIGNA UNICA “LA BRUCIATA” |
| Harvest Period | September/October |
| Yield | 40 kilos of grape in hundred- per ha) |
| Type of agriculture | Sustainable/biological |
| Grapes Certification | Biological |
| Vinification | Natural cement (no use of additives or invasive oenological practices) |
| Fermantation | Spontaneous with local steel yeasts and long maceration (at least 20 days) |
| Clarify and Filtration | None |
| Total Sulfure Dioxide | 45 mg/l |
| Affinamento in bottiglia | Fermentation in steel – 18 months aging in oak barrels of 20 Hl – mixed wood France/ Slavonia slightly toasted – Aging 12 months in bottle |
| Service Temperature | 16-18°C |
| Available Format | 0,75 lt |
