BRUNELLO DI MONTALCINO NASTAGIO DOCG
Brunello di Montalcino DOCG
As one of the original estates of Montalcino and now the largest certified organic vineyard in Tuscany, Col d’Orcia is a leader in Brunello di Montalcino helping to define and promote one of Italy’s most prestigious wines. Tradition, integrity, and sustainability are the pillars of the estate, whose classic style wines are marked by balance and elegance.
Nastagio is a 5ha single vineyard within the Col d’Orcia estate, with Southwest exposure. First planted in 2006, it is composed entirely of Sangiovese clones specially selected from research work in partnership with the University of Florence. Produced using some elements of both traditional and modern Brunello production, it is initially aged in 500L tonneaux, a modern, French-influenced approach that softens the astringency of the tannins. The wine is then transferred to traditional large “botti,” that imparts elegant tertiary elements, ensuring a wine that is both age worthy, but can be drunk immediately.TERROIR & VINTAGE NOTES
The estate’s name translates to “the hill overlooking the Orcia River,” due to its position in between the undulating hills of the Orcia River and Sant’Angelo in Colle. Here, vineyards are comprised of limestone and marl soils. At 1,500 ft a.s.l., the estate is favorably positioned against Mount Amiata, which helps protect against floods and hail. The climate is typically Mediterranean, with limited rainfall coming in from the Tyrrhenian coast, 21 miles away.
Winter rains and seasonally average temps with some snowfalls helped compensate the water shortage in the soil. The beginning of the spring was mild with occasional rains. June and July were hot. Light and intermittent rains during the first three weeks of August with average temperatures of 77°F. During the first week of September the maximum temperature was 86°F with some rainy days. The harvest started mid-September.WINEMAKING & AGEING
Manual harvest with rigorous selection of the best grapes in the vineyard and cellar. Fermentation for 18-20 days in shallow stainless-steel tanks, designed to extract tannins and color efficiently but delicately.
The wine is aged the first year in tonneaux (5 hl) French oak casks, then subsequent years in large “botti,” and an dditional 12 months in bottle.TASTING NOTES
Ruby red with garnet hues. Ample, intense and complex. The aromas of berries and light balsamic hints of mint and licorice are well combined with nuances of spiciness of vanilla and roasted notes given by the oak. Great structure, full and enveloping, soft ripe tannins are enhanced by an acid freshness and a good sapidity. The long persistent aftertaste is slightly toasted on the finish.