Brunello di Montalcino 'Vigna Nastagio' Col d'Orcia 2018
Organic and biodynamicBrunello di Montalcino "Nastagio" comes from a mass selection of Sangiovese Grosso grapes made on old vines from the vineyard of the same name in collaboration with the University of Florence. It matures for a long time in wood and expresses an intense, structured, full-bodied profile of great richness and softness, with soft tannins and a mature olfactory profile of dark fruit, sweet spices and toasted hints of coffee and cocoa
The Brunello di Montalcino 'Vigna Nastagio' by Col d'Orcia is a label created to give voice to a cru of the estate, characterized by particular pedoclimatic features that make it highly suited. The toponym derives from Nastasio, the name of an ancient farm of the Fattoria di Sant'Angelo, already mentioned in the Leopoldine maps as proof of its importance even in past centuries. The winery chose this vineyard based on a deep knowledge of the territory, with the desire to produce a great Brunello. The careful selection of the vines, the calibrated aging in woods of different sizes, are all small adjustments that contribute to the realization of a label of absolute excellence, capable of revealing a new face of the estate.
The 'Vigna Nastagio' is a Brunello di Montalcino by Col d'Orcia made with extreme care by one of the most famous estates in the area. Located in the Sant'Angelo in Colle area, it manages a property of 140 hectares run under organic farming regulations. The Nastagio vineyard has an area of less than one hectare and is located on a river terrace at an altitude of 200 meters above sea level, with a southwest exposure. The soils are clayey-sandy rich in active limestone and skeleton that makes them very draining. The vineyard was planted in 2006 and the vines come from a mass selection of ancient vineyards from the '40s, carried out in collaboration with the University of Florence. The plants that produce small and sparse clusters and that have shown better resistance to pest attacks were chosen. The harvest is done manually with a first selection in the vineyard and a second selection on the sorting table in the winery. Fermentation takes place in steel tanks at a controlled temperature below 25 °C with a maceration on the skins of about three weeks. The wine matures for a year in French oak tonneaux, then in large oak barrels and finishes aging with a year in the bottle.
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