Col d'Orcia
Olmaia 2018
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Cabernet Sauvignon |
| Aging | Aged for 18 months in barriques (95% medium-toasted French oak, 5% American oak) followed by further ageing in bottle; natural clarification by leaving the wine in barriques during the second winter. |
- Wine and grape variety: Toscana IGT 2018, still organic red made from 100% Cabernet Sauvignon
- Origin: Montalcino, Sant’Angelo in Colle at 350 metres, on limestone soils
- Vinification and wood: 15-20 days maceration in steel, aged 18 months in barrique
- Tasting profile: ripe red fruits, vanilla, toast, velvety tannins and persistence
- Serving and pairings: 18-20°C, decant for 1 hour, ideal with roasts, pork and cheeses
Description
What kind of wine it is
Olmaia is an organic red wine produced by Col d’Orcia, a pure and structured expression of the Cabernet Sauvignon grape variety. On the nose, it is complex, characterised by notes of ripe red fruits such as mulberry and wild berries, accompanied by delicate hints of vanilla and toasted nuances. On the palate, it reveals great intensity and an enveloping character, supported by velvety, mature tannins that define its structure. Its significant body is balanced by a fresh acidity, finishing with a long, harmonious persistence. This organic red wine elegantly accompanies pork dishes, roasts, and mature or blue cheeses.
Where it comes from
The vineyards are located in Montalcino, on the Sant’Angelo in Colle hill, at an altitude of 350 metres. The Mediterranean climate is moderated by Mount Amiata and refreshed by breezes from the Tyrrhenian Sea. This synergy between sunshine, low humidity, and ventilation ensures the balanced ripening of the grapes. The calcium-rich soils impart profound elegance. The estate is managed according to the principles of organic farming.
How it is produced
Harvesting involves a rigorous manual selection of the bunches, picked at full phenolic ripeness. Vinification begins with a temperature-controlled maceration in steel tanks, enhanced by regular pumping over and careful délestage to extract colour and aromatic components. After malolactic fermentation, the wine matures for eighteen months in medium-toasted French and American oak barrels. Taking advantage of the low winter temperatures, a natural clarification occurs during the time in wood. The process concludes with an appropriate period of bottle ageing, which perfects its organoleptic profile.
History and Curiosities
The excellence of Olmaia 2018 originates from the historic Col d’Orcia winery in Montalcino, founded in 1933. Under the guidance of oenologist Antonino Tranchida, this organic Cabernet Sauvignon expresses a profound respect for the land, cultivated using natural methods to enhance the authenticity of the limestone soils. The estate’s absolute dedication is evidenced by prestigious international awards, including the outstanding 93 points from James Suckling and Robert Parker, which celebrate a wine of strong identity and undeniable elegance.
Awards
-
2018
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2018
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2018
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2018
3One of the most prestigious wine guides in Italy.
-
2018
4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1933
- Oenologist: Antonino Tranchida
- Bottles produced: 700.000
- Hectares: 140
The estate's origins date back to the first half of the 17th century when the family of the Sienese noble knights Della Ciaia established a property in the Sant'Angelo in Colle area that became larger and larger year by year. In the second half of the 19th century, it passed into the hands of the Servadio family and then the Franceschi family.
In 1973, Count Alberto Marone Cinzano took over the estate, intending to contribute to the development and affirmation of Montalcino and its Brunello on world markets.
Our Brunello di Montalcino Riserva Poggio al Vento 2016 took second place in the 2024 ‘Enthusiast 100’, the ranking of the best wines of the year signed by the influential American magazine ‘Wine Enthusiast’.
Another wonderful piece of news, which follows Col d'Orcia's nomination as ‘European Winery of the Year’ at the 2024 Wine Star Awards of ‘Wine Enthusiast’ and confirms, for the third consecutive year, our wines at the top of the international rankings and critics. In 2022 the Brunello di Montalcino 2017 entered the top 100 of ‘Wine Spectator’, in 2023 the Poggio al Vento 2016 stood out in the top 100 of ‘James Suckling. Read more
| Name | Col D'Orcia Olmaia 2018 |
|---|---|
| Type | Red organic still |
| Denomination | Toscana IGT |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Cabernet Sauvignon |
| Country | Italy |
| Region | Tuscany |
| Vendor | Col d'Orcia |
| Story | History and Curiosities The excellence of Olmaia 2018 originates from the historic Col d’Orcia winery in Montalcino, founded in 1933. Under the guidance of oenologist Antonino Tranchida, this organic Cabernet Sauvignon expresses a profound respect for the land, cultivated using natural methods to enhance the authenticity of the limestone soils. The estate’s absolute dedication is evidenced by prestigious international awards, including the outstanding 93 points from James Suckling and Robert Parker, which celebrate a wine of strong identity and undeniable elegance. |
| Origin | Collina di Sant’Angelo in Colle, Montalcino (Siena), Toscana |
| Climate | Mediterranean climate, protected by Mount Amiata and influenced by the Tyrrhenian Sea breeze; a combination of sunshine, low humidity and constant winds |
| Soil composition | Soils rich in limestone and minerals |
| Fermentation temperature | 25-28 °C |
| Fermentation | Approximately 20 days |
| Production technique | Fermentation in stainless steel vats with maceration at controlled temperature, pumping over and délestage; malolactic fermentation in steel; ageing in oak barriques and subsequent ageing in bottle |
| Wine making | Fermentation in 50 hl stainless steel vats; maceration for about 20 days at a controlled temperature of 25-28°C with 2 pump-overs per day and three long délestages on the 3rd, 5th, and 7th day of fermentation; malolactic fermentation in steel; first racking directly into barriques; ageing for 18 months in barriques (95% medium-toast French oak, 5% American oak) followed by further ageing in bottle. |
| Aging | Aged for 18 months in barriques (95% medium-toasted French oak, 5% American oak) followed by further ageing in bottle; natural clarification by leaving the wine in barriques during the second winter. |
| Total acidity | 5.3 gr/L |
| Allergens | Contains sulphites |