Name of Estate/Domaine:
Azienda Agricola Pian dell’Orino
Tasting Notes
Deep, clean, elegant, complex, “sweet”, balanced, and very long. As well as the expected warmth and richness and initial flavours of black cherry, cocoa and vanilla, there is an irresistible purity of fruit launched on the back of some bright acidity and finely calibrated tannins.
*Natural wines are suitable for Vegans & Vegetarians
Country & Region
Italy - Tuscany - Montalcino
Grape/Blend
100% Sangiovese
Vintage:
2012
Terrior:
Warm and temperate with the warmest month being July and the wettest month being November.
Viticulture:
To preserve the special identity of their vineyards they assiduously follow organic practises. From the start the goal is to create and sustain the maximum harmony possible between vineyard, climate, soil and mankind. Vines have never been treated with herbicides, chemical pesticides, insecticides or soluble mineral fertilisers. Their immune system is reinforced by special infusions that are made with nettles, equisetum and yarrow and biodynamic preparations. A variety of grasses, including aromatic varieties, are planted to encourage biodiversity, maintain the contents of the humus and improve the soil structure. Grapes are thinned, leaving no more than four bunches per vine. Before the harvest, the grapes are prunned again on the vine in order to eliminate any individual grapes that are mouldy due to meteorological conditions or imperfect in any way. This same control is repeated throughout the harvest.
Vinification:
During harvest, the grapes are checked on a large table before being destalked and placed in the fermentation bins. Then the grapes are left to macerate for a certain period, according to the vintage. Spontaneous fermentation starts and the temperature is automatically controlled so that it does not exceed 34°C. The must macerates for three to five weeks, depending on the vintage, in order to obtain greater concentration and structure in the young wine. The wine is then transferred to wooden oak barrels of 25 hectolitres where the malolactic fermentation takes effect. After 2 – 3 years of maturing in the barrels it is bottled without filtration. The wine is left to mature in the bottle for at least one year before labelling and release.
Food Pairing
Beef, venison
