Brunello di Montalcino Campo del Prete 2014 0.75 Lt
A link with the tradition...
“Hidden behind scented foliage, encircled by chestnut trees and vineyards, the nice village of Montalcino reigns for its unquestionable duty over the rich Sienese land. Several pages of history will be told by every single stone, on every single page…a glory becoming legend..."
These verses, taken from Montalcino’s anthem, are reported on the label of the Campo del Prete Brunello di Montalcino first release, by explicit will of (its) winemaker, Edward Corsi.
It is produced in memory of grandfather Giovanni, who has dedicated his time growing the Campo del Prete vineyard, and definitely reveals a unique character.
The winery’s history started in Montalcino over fifty years ago when Edward’s grandfather, Giovanni Corsi, bought a plot called Campo del Prete on Poggio d’Arna hills (a much suitable area, where even Etruscan people had settled many years before)where to plant and grow Sangiovese Grosso, a tough variety but with great potential.
The passion for wine was born thanks to the work of grandpa Giovanni, who throughout his life struggled to exploit the land that are today home to this vineyard.
Slope and Position: hilly southwest
Altitude: 374m above sea level
Climate: typically Mediterranean with precipitation concentrated in spring and autumn months. The location of our vineyards, the ventilation and the lack of fog guarantee the best conditions for vine vegetation and for the health of the grapes.
Soil Composition: tuffaceous, particularly rocky soil made up of marl and alberese (clay, lime and rock) Shales
Variety: 100% Sangiovese select
Density: 5,000 plants per hectare, 22 years old
Training System and Pruning: Horizontal cordon training with short pruning, 4 to 5 spurs with maximum of 2 buds per plant which allows for a low yield per hectare, 50 to 60 quintals of grapes.
Cultivation Techniques: are entirely done by hand with particular care and attention to the winter pruning, the selection of shoots and the thinning out of the grapes
Harvest: first ten days of October
Vinification: the grapes are vinified separately in steel vats. The fermentation is temperature controlled between 24° and 26° with a long maceration of the grapes, which, with frequent pumping over of the cap and délestage, allow for the extraction of polyphenols from the skins which has an important function in the longevity and quality of the wine.
Drawing of: soft pressing to separate the skins from the wine
Ageing: three years (36 months) in 25 to 32 hl oak barrels and at least one year in the bottle.
Organoleptic Characteristics: The wine show a beautiful deep ruby color with a garnet rim due the long ageing process, the nose is wonderfully clean, pronounced intensity, with a reminiscence of floral notes like violet, small red wild berries and sweet spices notes. On the palate is lively, elegant, with velvety tannins and refreshing acidity, when you open the bottle fresh fruits are very pronounced, flavor of crushed cherry, raspberry, red plum starting to develop into more sophisticated flavor of prune, cooked blackberry, leather, forest floor and earth. Great to be consume while is young to show all the potential that this vintage can give. It will improve nicely for the next 10 years but ready to enjoy now.