Brunello di Montalcino Nastagio

Col d'Orcia

APPELLATION

Tuscany

GRAPE VARIETIES

100% Sangiovese

WINEMAKERS

Antonino Tranchida

TECHNICAL DATA

Alcohol
14.5%

2013

91POINTS

Wine Enthusiast
MAY 2019
2012

91POINTS

Wine Enthusiast
MAY 2018
BACKGROUND

As one of the original estates of Montalcino and now the largest certified organic estate in Tuscany, Col d’Orcia is a leader in Brunello di Montalcino, helping to define and promote one of Italy’s most prestigious wine regions. Tradition, integrity and sustainability are the pillars of the estate, whose classic style wines are celebrated all over the world. Proudly defined as an ‘organic island,’ Col d’Orcia is committed to maintaining the natural environment in which it operates and has, for many years, employed organic farming practices.

TERROIR & VINTAGE NOTES

Alluvial terrace in the upper part of the Orcia River basin. Average height 200 m above sea level. Coverage: 8 Hectares. Exposure: Vineyards direction South/West. Soil: Clayish, Pliocene origin with good skeleton and drainage. Alkaline and very rich in limestone. Growing system: Guyot and spurred cordon

WINEMAKING & AGEING

After a cold and occasionally snowy winter, some positive weather events produced a little water accumulation in the soil. The spring was quite warm. The summer was very hot without rain. The rains of early September restored the balance to some extent favoring the ripening of the Sangiovese grape. The overall drought led to a noticeable reduction of yields with small berries and great concentration of the grapes. Grapes: Thoroughly selected individuals of the Sangiovese variety from vineyards, at the farm, dating back to the 1940’s. Selection conducted in cooperation with the University of Florence. Small bunches resistant to parasite attacks. Average to late ripening. Manual harvest with rigorous selection of the best bunches in the vineyard at first and subsequently on a selection table in the cellar.

Fermentation on the skins for about 18-20 days, at controlled temperature below 28° C. in 100 hl wide and shallow stainless steel tanks, designed and built in order to extract tannins and color efficiently but delicately. Ageing: First year in tonneaux (5 hl) French oak casks, subsequently in large oak barrels and a further 12 months in the bottle at controlled temperature.

TASTING NOTES

Ruby red with violet hues. Full bodied, intense and elegant with hints of ripe red fruits well balanced with spices and vanilla aromas contributed by the barrels during the ageing. Very good structure, the tannins are ripe and persistent perfectly combined with the bright freshness of Sangiovese. Aftertaste long, soft and pleasantly fruity,

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