Natural! PIAN DELL’ORINO, BRUNELLO DI MONTALCINO
| 2003 |
PIAN DELL’ORINO, CAROLINE POBITZER & JAN HENDRIK ERBACH |
| red |
Italy |
75cl |
Biodynamic!
This estate is adjacent to the Biondi Santi property and the area has a long history of being particularly suited for growing grapes for high quality wines. “Our love for Tuscany and passion for viticulture binds us particularly to this land, our vines and the resulting wines”. The wines come from four different vineyards that add up to a total area of six hectares.
Right from the beginning Caroline and Jan studied the soil and the structure of each vineyard in order to fully understand its characteristics.
To preserve the special identity of their vineyards they assiduously follow organic practises. Farming is only organic if it respects and protects the complex correlations and the equilibrium of a habitat. From the start the goal is to create and sustain the maximum harmony possible between vineyard, climate, soil and mankind.
The mature and carefully selected grapes are picked by hand and taken to the cellar in crates that contain only twenty kilos each. The final selection takes place on a large table, before the grapes are placed in the de-stemmer and, at last, into the barrels for vinification.
The fermentation at Pian dell’Orino is induced by naturally occurring yeasts from the grape skins. Spontaneous fermentation starts between one and three days from the harvest, depending on the vintage. No extra yeasts, no industrial enzymes or further additives are used.
Brunello di Montalcino is made from 100% Sangiovese Grosso. Before harvest, the grapes are individually checked on the vines and cluster thinning is done. During harvest, the grapes are checked once more on a large table before being destalked and placed in the fermentation bins. Then the grapes are left to macerate for a certain period, according to the
vintage. Spontaneous fermentation starts and the temperature is automatically controlled so that it does not exceed 34°C.
The must macerates for three to five weeks, depending on the vintage, in order to obtain greater concentration and structure in the young wine. The wine is then transferred to wooden oak barrels of 25 hectolitres where the malolactic fermentation takes effect.
After 2 - 3 years of maturing in the barrels, when the wine becomes stabilized and appears
brilliant, it is bottled without filtration. The wine is left to mature in the bottle for at least one year before labelling and release.
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| €62.15 |
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