CAPANNA 2006 JEROBOAM Brunello di Montalcino DOCG

BRUNELLO DI MONTALCINO DOCG 2006 JEROBOAM

Alcoholic strength: 15,13%

Total acidity: 5,70‰

Total extract: 32,40 g/l

Residual sugar: 2,30 g/l

Grapes: 100% Sangiovese

Age of vineyards: 10-25 years

Production / ha: 42 hl/ha

Soil: Galestro (marl), rich in stone.

Density of plants: 3.300-4.500 plants/ha

Altitude of vineyards: 270-300 m

Exposure: South-South/East

Colour: intense ruby red.

Scent: ethereal, with scents of red fruit and vanilla, persistent.

Taste: harmonic, acid and tannic component well balanced, well structured with a long aftertaste.

To be kept in horizontal position, in a fresh, dry and dark place; In these conditions wine can last at least 15-20 years.

To be served at 18-20 °C in a large and thin glass; if possible, open the bottle about 2-3 hours before tasting or pour the wine in a decanter.

To accompany with: roasted red meat, game and seasoned cheese.

Year evaluation: 5/5 stars (the type “Reserve” has also been produced, bottled in September 2010 and available from January 2012).

Cultivation at low environmental impact (Reg. CEE 2078), with grassy grounds; treatment with copper sulphate and sulphur in powder.

Cultivation: double rammed string; green trimming and thinning.

Wine making: hand collection with great care in the selection of grapes; immediate destemming; fermentation with maceration on peels for about 25 days in half conical vats in Slavonic oak, using a temperature control system (28-30 °C); after racking, wine makes malolactic fermentation in the same vessels, after which it is naturally cooled;

then wine is poured in barrels (also in Slavonic oak) with a capacity of 20-30 hl, where it remains for a refinement periodo of about 40 months, after which it is bottled (June 2010);

then bottles are refined in a thermo-conditioned room till their sale, started in January 2011.