ColleMassari Rigoleto
Wine Description
ColleMassari is the most important and largest estate of the Montecucco appellation. The vines on the Montecucco hill are the oldest Sangiovese vines of the DOCG.
Acclaim
Vineyard & Production Info
Soil composition
fractured sandstone, tufaceous clays and calcareous marl
Training method
Double-Guyot Cordon Spur-pruned
Exposure:
Various
Year vineyard planted:
1999-2005
Harvest time:
August 25th to September 15th
First vintage of this wine:
2000
Bottles produced of this wine:
170,000
Average Vine Age:
15 years
Winemaking & Aging
Maceration length:
15
Varietal composition:
80% Sangiovese, 10% Ciliegiolo, 10% Cabernet Sauvignon
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
82 °F
Maceration technique:
Punchdown, Pumpovers, and Aeration
Malolactic fermentation:
Yes
Fining agent:
no fining
Type of aging container:
Barrels and Stainless steel tanks
Size of aging container:
150 hl
Type of oak:
French
Length of aging before bottling:
15 months
Age of Aging Container:
Three years - Five years
Length of bottle aging:
2 months
Analytical Data
pH level:
3.6
Acidity:
4.7 g/L
Alcohol:
13.5 %
Dry extract:
29.2 g/L
Residual sugar:
1.1 g/L
Wine Production
The fermentation takes place in stainless steel vats with never too high temperatures to preserve the most of the fresh and varietal aromatic expression.
About the Vineyard
Rigoleto is the name of a river inside the property. Montecucco is located between Montalcino, and Scansano, and benefits from microclimates similar to both of those regions. The Castello ColleMassari winery is located in Cinigiano in the foothills of Monte Amiata, about 1050ft above sea level.
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