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Toscana
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PRESS REVIEWS
Salvioni La Cerbaiola
Rosso di Montalcino DOC
Toscana

Yields in the 10 acres of vineyards are heavily limited through green pruning and extensive green harvesting. This wine is only made in vintages of extensive yield or when grapes are not deemed qualified to make Brunello.


Owner: Giulio Salvioni
Website: www.aziendasalvioni.com
Winemaker: Attilio Pagli
Type: Red wine
Varietals: 100% Sangiovese Grosso

Vineyard Location: Three vineyards in southeast Montalcino
Elevation: 1,375-1,445 ft
Vines Planted: 1988, 1998 and 2003
Trellising: Double cordon in oldest vineyard and spurred cordon in younger vineyards
Vines/Acre: 1,215 in oldest vineyard and 2,025 in the younger vineyards
Yield/Acre: 10-16 ql
Soil: Pebbly soil that varies from chalky schist to stony marl

Vinification
Manual harvest and selection followed by natural fermentation without temperature control in 35-40 hl stainless steel tanks for 28-30 days, depending on the vintage. Pump-over only if temperature gets too high. Malolactic fermentation in stainless steel.

Aging Process
Aged 12 months in 18-22 hl Slavonian oak barrels - equal quantities of the wine are aged in two cellars. The oldest barrels are approximately 20 years old and located on the estate while the newer barrels are 10 years old and housed in a cellar in the center of Montalcino in the family home. Wine is bottle refined for 2-4 months.

Tasting Notes
Color: Ruby red
Bouquet: Nose of forest floor with bright red fruit such as ripe cherry
Flavor: Concentrated, but soft; well-balanced with acidity
Pairings: Excellent with rich fish like salmon, red meats and aged cheeses

Alcohol Content: 13%
Serving Temperature: 57-61°F
Production: 8,000-13,000 bottles