Castelgiocondo - Frescobaldi
Rosso di Montalcino Campo ai Sassi 2024
| Denomination | DOC Rosso di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Partly in Slavonian oak barrels (80 and 100 hl) and partly in barriques for 12 months, then 4 months in bottle |
- Name and grape: Rosso di Montalcino DOC, 100% Sangiovese, 2024 harvest
- Aromatic profile: notes of blackberry and ripe plum, rose, violet, with mineral and spicy accents
- Ageing: 12 months in Slavonian oak barrels and barriques, followed by 4 months in bottle
- Tasting characteristics: balanced structure, lively acidity, soft tannins, prolonged persistence
- Pairings and serving: serve at 16-18°C, decant for 1 hour; suitable for hare and red meats
Description
What kind of wine it is
The Campo ai Sassi Rosso di Montalcino by Frescobaldi is a still red wine that embodies the authentic character of Sangiovese. To the eye, it displays a bright ruby colour enhanced by delicate violet hues. On the nose, it releases an intense and multifaceted bouquet, where notes of blackberry and ripe plum intertwine with hints of rose, violet, and subtle citrus touches of bergamot, set against a mineral and spicy background. On the palate, it reveals a pleasant softness, supported by lively acidity and well-polished tannins, which provide balance and a persistent finish. It is the ideal accompaniment for pappardelle with hare ragù, red meats, and game dishes.
Where it comes from
This wine originates from the historic Tenuta di Castel Giocondo, located in the heart of the Rosso di Montalcino area in Tuscany. The vineyards stretch at an altitude between 250 and 450 metres, enjoying optimal exposure to the south and south-west. The gravelly soils, characterised by a rich presence of limestone, sandstone, clay, and calcium, give the wine a delicate tannic structure and a distinctly elegant profile. The area's climate is marked by significant temperature variations during the ripening phase, which are essential for preserving the aromatic freshness and natural acidity of the grapes.
How it is produced
The production process begins between September and October with a careful harvest. Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature, with regular pumping over and punching down to ensure optimal extraction, followed by a fifteen-day maceration. After malolactic fermentation, the wine matures for twelve months in Slavonian oak barrels and barriques. The process concludes with a further bottle ageing of four months, necessary to define a structured, clean, and harmonious flavour profile.
History and Curiosities
The Rosso di Montalcino DOC Campo ai Sassi is produced at the renowned CastelGiocondo Estate in Tuscany, at an altitude of 300 metres. Documented since 1100 and managed by the Frescobaldi family since the 1300s, this historic property, dominated by its medieval village, was among the pioneers in the production of Brunello. Its centuries-old heritage is now expressed in a Sangiovese with pronounced aromatic freshness, appreciated for its smooth tannins. The tribute to the past lives on in the knight by Simone Martini, sealing a prestigious winemaking tradition.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1300
- Oenologist: Ermanno Morlacchetti
- Bottles produced: 700.000
- Hectares: 235
The village of Castelgiocondo dominates from above the historic Frescobaldi estate in Montalcino, an ancient stronghold built in 1100 to defend the road from the sea to Siena. The property is one of the first four from which the production of Brunello di Montalcino began in 1800.
The historical importance of the estate is testified by the knight figure shown on Castelgiocondo wine labels, taken from a famous fresco by the Sienese painter Simone Martini. The artist painted Guidoriccio da Fogliano, commander of Siena's troops, who led the attack on the castle of Montemassi. A historical coincidence that saw the Frescobaldi family begin their centuries-long adventure in the world of wine at the same time as the knight's exploits. Read more
| Name | Frescobaldi Rosso di Montalcino Campo ai Sassi 2024 |
|---|---|
| Type | Red still |
| Denomination | Rosso di Montalcino DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castelgiocondo - Frescobaldi |
| Story | History and Curiosities The Rosso di Montalcino DOC Campo ai Sassi is produced at the renowned CastelGiocondo Estate in Tuscany, at an altitude of 300 metres. Documented since 1100 and managed by the Frescobaldi family since the 1300s, this historic property, dominated by its medieval village, was among the pioneers in the production of Brunello. Its centuries-old heritage is now expressed in a Sangiovese with pronounced aromatic freshness, appreciated for its smooth tannins. The tribute to the past lives on in the knight by Simone Martini, sealing a prestigious winemaking tradition. |
| Origin | Tenuta di Castel Giocondo, Montalcino, Tuscany, Italy |
| Climate | Mild winter with limited rainfall; cool and rainy spring; summer with alternating rain and sunny days; ripening with marked day-night temperature variations |
| Soil composition | Terreni ghiaiosi di calcare e arenaria, ricchi di argilla e calcio |
| Cultivation system | Cordone speronato basso |
| Plants per hectare | 5500 |
| Yield per hectare | 4.500 kg/ha |
| Harvest | Late September and early October |
| Fermentation temperature | Under 30 °C |
| Fermentation | 12 days |
| Production technique | Fermentation in stainless steel tanks at controlled temperature (below 30°C) with pumping over and punching down; maceration for 15 days; malolactic fermentation immediately after alcoholic fermentation; partial ageing in Slavonian oak barrels and partial in barriques for 12 months, then 4 months in bottle |
| Wine making | Fermentation in stainless steel tanks at controlled temperature (below 30°C) with pump-overs; maceration for 15 days; malolactic fermentation carried out immediately after alcoholic fermentation; ageing partly in Slavonian oak barrels and partly in barriques for 12 months, then 4 months in bottle. |
| Aging | Partly in Slavonian oak barrels (80 and 100 hl) and partly in barriques for 12 months, then 4 months in bottle |
| Allergens | Contains sulphites |