This wine is produced from a six...
This wine is produced from a six acre (fifteen hectare) vineyard in the Santa Pia sub-zone of the appellation, one of the most renowned areas for the realization of high level Vino Nobile di Montepulciano of the entire production zone. The vineyard is planted to Sangiovese (locally known as Prugnolo Gentile), carefully selected over the years to create a cru which expresses the finest characteristics of the zone. The La Braccesca estate, which covers just over 1,037 acres (420 hectares) of land, consists of two separate blocks: the historic nucleus of the property is located near Montepulciano with some 254 acres (103 hectares) of vineyards in the finest sub-zones for the production of Vino Nobile, while the more recent part, with 400 acres (162 hectares) of vineyards, is situated at the foot of the hills surrounding the nearby town of Cortona. The first vintage to be produced was the 1990
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NOBILE DI MONTEPULCIANO VIGNETO SANTA PIA 2007
Vino Nobile di Montepulciano D.O.C.G. Riserva
100% Prugnolo Gentile
The 2007 vintage was of the finest in recent memory. Winter temperatures were very mild and favored an early budding, two weeks – more or less - ahead of the normal period. The entire growing season was influenced by this early start and the harvest itself began approximately ten days ahead of schedule. The summer months, substantially dry but without torrid temperatures, led to a optimal ripening of the grapes with a lower than average, but very high quality, production, and the distinctive quality was perceptible in all of the grape varieties cultivated at the La Braccesa estate. The wines, as a result, are highly colored and particularly rich in aroma and structure
The grapes of the Santa Pia Vineyard of the township of Montepulciano were carefully selected, first in the month of July with a precisely calculated thinning of the crop on the vine and then a month before the initial phases of the harvest. Picking was carried out entirely by hand once the grapes had achieved a perfect state of ripeness and was immediately followed by a soft pressing in the cellars. After a twenty day period of skin contact at temperatures which peaked at 82° Fahrenheit (28° centigrade), the wine was aged in 300 to 500 litre (80 to 130 gallon) oak tonneaux, where it went through a complete malolactic fermentation. The period of barrel aging lasted fifteen months during which the wine was racked several times. After bottling, the wine was given a further twenty month period of bottle aging before commercial release
Ruby red in color with garnet highlights, the Santa Pia 2007 offers rich and variegated aromas which range from ripe red fruit to tobacco and vanilla. The wine is elegant on the palate with balanced and supple tannins and spicy and mineral notes. The finish is long and very lingering
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