Crissante Alessandria
Langhe Nebbiolo 2024
Other years:
2023| Denomination | DOC Langhe Nebbiolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged for 30 months in French oak barriques, followed by bottle ageing for 12–18 months. |
| Other years | 2023 |
- Name and vintage: Brunello di Montalcino DOCG Riserva 2019, Tuscany (Siena)
- Grapes and vineyard: 100% Sangiovese from Poggio all’Oro at 250 m, calcareous and stony soils
- Aromatic profile: truffle, tobacco, liquorice, cocoa and blackberry jam
- Ageing: 30 months in French oak barriques, then 12–18 months in bottle
- Serving and pairings: 18–20°C, decant for 1 hour; game, lamb, cheeses
Description
What kind of wine it is
Brunello di Montalcino Poggio all’Oro Riserva Banfi is a red wine with Denomination of Controlled and Guaranteed Origin from the Tuscan region. Made from Sangiovese grapes, it stands out for its dry and elegant profile, where the full body is balanced by a lively acidity and silky tannins. The complex aromatic bouquet opens with notes of truffle, followed by hints of blackberry, liquorice and tobacco. After ageing in oak barrels, this wine offers a long and persistent finish, ideal for pairing with game, lamb and mature cheeses.
Where it comes from
This wine originates from the vineyard of the same name located on the southern slope of Montalcino, at about two hundred and fifty metres above sea level. The vines grow on stony, well-drained soils, characterised by clay sediments and fine limestone on the surface. This geological formation, combined with a microclimate with excellent temperature variations, promotes outstanding aromatic precision. Production involves a rigorous selection of bunches, chosen only when fully ripe to ensure a long ageing potential.
How it is produced
Vinification begins with temperature-controlled fermentation in steel vats. Maceration on the skins lasts for several weeks, encouraging the extraction of noble components. Subsequently, malolactic fermentation takes place in wood. The wine then matures for at least thirty months in French oak barrels, where it acquires remarkable structural depth. The process is completed with a prolonged refinement in glass, essential for definitively harmonising its organoleptic characteristics.
History and Curiosities
First created in 1985, Brunello di Montalcino Riserva Poggio all’Oro is produced only in the most extraordinary vintages, showcasing the excellence of the Banfi estate. The 2019 vintage, thanks to a particularly sunny end to the season, allowed the selected grapes to reach perfect ripeness. This meticulous care results in a wine of immense charm, celebrated by international critics. Its prestige is confirmed by the Bibenda 5 Grappoli and 97 points from James Suckling, establishing it as a true icon of oenological excellence.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
- Start up year: 1958
Within the underground walls of the Roggeri farmhouse in the Santa Maria region of La Morra, Crissante produced his first Barolo from the Nebbiolo grapes from the Roggeri and Capalot crus with traditional refining in 25 quintal Slavonian oak casks. Over the years the company grew, new vineyards in excellent positions of the municipality of La Morra were purchased and the separate vinification of the Capalot and Roggeri crus began in the eighties, followed by the Galina cru in 2007, gradually renewing the wood in the cellar to obtain an appropriate balance between barriques, tonneaux barrels and classic medium-size casks.
The company's vineyards are located in the municipality of La Morra, in the Capalot, Galina and Roggeri areas.
The latter area houses the Crissante Alessandria winery as well as the homes of the family. The vineyards extended over approximately 6 hectares. The wines produced are: Barolo Roggeri, Barolo Capalot, Barolo Galina, Barolo La Punta Capalot Mac Magnum, Dolcetto D'alba, Barbera d'Alba superiore RUGE', Langhe Nebbiolo and nebbiolo rosè.
Two versions of Barolo grappa are produced from the marc from the vinification of Barolo: a young white grappa and a grappa that is aged in oak barrels. The winery has two separate areas, the vinification and packaging area and the old underground aging cellar. The vinification is mostly traditional with long fermentations, pump overs and manual punch-downs, aging in an appropriate balance of small, medium and large oak containers. Read more
| Name | Crissante Alessandria Langhe Nebbiolo 2024 |
|---|---|
| Type | Red green still |
| Denomination | Langhe DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Crissante Alessandria |
| Story | History and Curiosities First created in 1985, Brunello di Montalcino Riserva Poggio all’Oro is produced only in the most extraordinary vintages, showcasing the excellence of the Banfi estate. The 2019 vintage, thanks to a particularly sunny end to the season, allowed the selected grapes to reach perfect ripeness. This meticulous care results in a wine of immense charm, celebrated by international critics. Its prestige is confirmed by the Bibenda 5 Grappoli and 97 points from James Suckling, establishing it as a true icon of oenological excellence. |
| Origin | Montalcino (province of Siena), Tuscany, Italy |
| Climate | Ideal microclimate with excellent temperature ranges |
| Soil composition | Limestone-rich and stony soil, with fine limestone on the surface |
| Plants per hectare | 2100 plants per hectare |
| Yield per hectare | 40-50 quintals per hectare |
| Harvest | First ten days of October (manual harvest) |
| Fermentation temperature | 27–30 °C |
| Fermentation | 14–20 days |
| Production technique | Fermentation at controlled temperature in stainless steel vats (27–30 °C) with maceration for 14–20 days; malolactic fermentation in barriques; maturation for 30 months in French oak barriques, followed by bottle ageing for 12–18 months. |
| Wine making | Fermentation at controlled temperature in stainless steel vats (around 27–30 °C) with skin maceration for 14–20 days; malolactic fermentation in barriques; maturation for 30 months in French oak barriques, followed by bottle ageing for 12–18 months. |
| Aging | Aged for 30 months in French oak barriques, followed by bottle ageing for 12–18 months. |
| Allergens | Contains sulphites |