Campo ai Sassi Rosso di Montalcino displays the same characteristics as Brunello, but in a more youthful, less complicated manner. It is produced from the same grape, sangiovese, but younger vineyards yield wines that are aromatic and elegant, and less tannic than Brunello.
Serving suggestions
Egg-pasta dishes such as pappardelle in hare sauce, or with boar, or with any red meat, whether steak or stews.
Terroir and environmental conditions
Estate and vineyard location: Castel Giocondo Estate in Montalcino
Altitude: 250-450 m
Vineyard size: 90 ha, within the 152 ha of sangiovese registrered in the DOCG Brunello di Montalcino appellation
Exposure: South, southwest
Soil type: Rich in "galestro", with clay, limestone, and rich in calcium
5.500 vineyards/ha
Training system: Low spur pruned cordon
Vineyard average age: Since 1990 the vineyards recently plant
Rosso di Montalcino DOC
Vintage Report
The 2010 harvest concluded on October 20. Spring 2010 was marked by frequent rainstorms, which made life difficult for the viticulturalists with regard to vineyard operations and anti-fungal efforts, but the rain also had the benefit of building up groundwater reserves. The summer months experienced a rather even alternation of decent rains and sunny days. September brought ideal conditions, with cool nights and warm, sunny days right through to the end of the harvest. The upshot was that the vines performed splendidly, and the fruit arrived in the cellar with optimal ripeness levels.
Tasting Notes
Intense ruby red and luminous.
The nose manifests fruity notes of marasca cherry and blackberry, floral notes of violet.
Following are soft sensations of chocolate and spicy hints of pepper.
The palate is decisive, fresh, but soft and mellow, broad tannins of varied grain, in line with the typical characteristics of the territory. Extensive aromatic persistence.
Technical Information
Variety: Sangiovese 100%
Yield/Hectare: 45 Hl/Ha (2,635 Tons/Acres)
Harvest period: End of September, beginning of October
Vineyard practices: Mostly manual, partly mechanical
Fermentation vats: Stainless steel
Fermentation temperature: 30C° (86° Fahrenheit)
Alcohol by volume: 13,5%
Length of fermentation: 12 days
Length of maceration on the skins: 15 days
Malolactic fermentation: Immediately following alcoholic fermentation
Maturation method: Part in 80 hl and in 100 hl Slavonian oak casks, part in french oak barrels
Length of maturation: 12 months and 4 months in bottles
Bottle formats: 0,75 lt