Winter was rather dry with low temperatures in January and February. Spring rains, within seasonal average, provided the water reserve necessary for the months of July and August. September was temperate, with good day/night temperature excursions allowing a perfect ripeness of the grapes.
Particular clones of Sangiovese, selected by Col d’Orcia. Manual harvest with rigorous selection of the best bunches in the vineyard at first and subsequently on a selection table in the cellar. Vintage 2013 yield: 45 q/ha, against the maximum yield allowed by the Protocol Regulation: 80 q/ha.
Fermentation on the skins for about 18-20 days, at controlled temperature below 28° C. in 150 hl wide and shallow stainless steel tanks, designed and built in order to extract tannins and colour efficiently but delicately.
4 years, 3 of which in 25-50 and 75 hl oak casks from Slavonia and Allier followed by at least 12 months of refinement in bottles placed in storage at controlled temperature.
Ruby red with violet hues.
Complex and elegant. With red fruity notes like cherry and sour cherry and spicy aromas.
Balanced and structured with pleasantly ripe tannins. The finish is long, fruity and lasting.
At Col d’Orcia, for many years now, we have always ascribed high value to the natural environment in which we operate.
For this reason in the year 2010 we took the decision of submitting to the organic farming certification process in order to become the largest organic wine producing farm in the whole of Tuscany. Since August 27, 2010 the whole estate including vineyards, olive groves, other fields and even the gardens are farmed following exclusively organic agricultural practices.
We are very proud of this achievement and we can rightfully define Col d’Orcia as an organic island in Montalcino.