Castelgiocondo is produced from an uncompromising selection of the finest Sangiovese grapes, in a vineyard whose ideal elevation, well-drained soils, and southwest-facing exposure yield all of the qualities that converge to produce the finest expression of this ancient grape variety. It is an elegant, well-balanced wine of magnificent structure.
Serving suggestions
Beef stews, braised meats and aged cheeses.
Terroir and environmental conditions
Estate and vineyard location: Castel Giocondo Estate, Montalcino
Altitude: 250-450 m. (From 656 to 1476 feet)
Vineyard size: 152 Ha (375 Acres)
Exposure: South, south west
Soil type: 1)Terrain rich in sand, well drained. Fair presence of calcium. PH neutral or slightly alkaline. 2) Calcareous terrain, rich in clay and well supplied with calcium. “Dark” grounds. PH lightly alkaline.
5,500 vines per ha
Training system: Spur pruned cordon and guyot
Vineyard average age: 15 years
Brunello di Montalcino DOCG
Vintage Report
The 2007 harvest on the Frescobaldi wine estates concluded on October. Overall high quality of the fruit brought in resulted in an excellent vintage as well.
The first grapes to be picked, in the third week of August, demonstrated that the 2007 harvest was to be outstanding, the natural culmination of a good growing season. During the 2006-07 winter, vineyards in Tuscany benefited from very mild weather, the mildest since 1950. The previous autumn too was very favourable, so that the vines kept their leaves until quite late, excellent conditions that allowed the vineyards to build up reserves that ensured an excellent and promising harvest. The spring months were mild, with scarce rain and little heat stress, conditions that produced sound, healthy fruit on the vines.
Tasting Notes
CastelGiocondo Brunello di Montalcino presents a clear ruby red with garnet highlights.
Pronounced notes of blackberry elegantly accompanied by floral notes such as violet. The nose is complex and well-blended: spicy notes of black pepper and clove, tobacco and leather, and “jus de viande” reflect well the evolution of the wine.
Resonating tannin textures, mellow structure with a long and elegant finish.
Technical Information
Variety: Sangiovese 100%
Yield/Hectare: 35 hl/ha (2,000 Tons/Acres)
Harvest period: First week of October
Vineyard practices: Manual
Fermentation vats: Stainless steel
Fermentation temperature: < 30° (86° Fahrenheit)
Alcohol by volume: 14,5%
Length of fermentation: 12 days
Length of maceration on the skins: 32 days
Malolactic fermentation: Immediately done after the alcoholic fermentation
Maturation method: Slavonian oak casks and in French oak barrels
Length of maturation: 4 years, of which at least 2 years in oaks and barriques and 4 months in bottle
Bottle formats: 0,375 lt., 0,75 lt., 1,5 lt., 3 lt.