Tenute Lunelli - Tenuta Castelbuono
Castelbuono Ziggurat Montefalco 2023
| Denomination | DOC Montefalco Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Umbria (Italy) |
| Grape varieties | 70% Sangiovese, Cabernet Franc, Merlot |
| Aging | 12 months in 225-litre barriques and 500-litre tonneaux |
- Identity: Organic red wine Montefalco Rosso DOC from Umbria, 2023 harvest, 14.5% vol
- Grape blend: Composed of 70% Sangiovese, 15% Sagrantino, 15% Cabernet Franc and Merlot
- Aromas: Notes of cherry and black cherry, hints of clove, refined balsamic finish
- Vinification: Pre-maceration at 12°C, fermentation in steel at 26–28°C, maceration for 15–20 days
- Ageing: 12 months in barrique and tonneaux; serve at 14–16°C with 1 hour of decanting
Description
What kind of wine it is
Ziggurat Montefalco by Tenuta Castelbuono is a harmonious organic red wine from Umbria. It presents itself as a refined blend of Sangiovese, Sagrantino, Cabernet Franc and Merlot, with an elegant and structured profile. In the glass, it reveals a bright ruby red colour that anticipates intense aromas of cherry and morello cherry. The bouquet is further enriched with notes of cloves and balsamic essences. On the palate, it displays remarkable balance, being enveloping and powerful, with a freshness that ensures excellent drinkability and a solid ageing potential.
Where it comes from
The grapes come from the municipality of Bevagna, in the heart of the Montefalco Rosso area. The vineyards are cultivated according to the strict principles of organic and sustainable agriculture, using the cordon-trained system. The vines sink their roots into silty-clay soils, which are compact and capable of providing excellent resistance to summer drought, ensuring concentration and vigour in the bunches. The maturation phase takes place in the spaces of the Carapace cellar, an iconic structure perfectly integrated into the surrounding landscape.
How it is produced
The process begins with manual harvesting to select the best bunches. In the cellar, a cold pre-maceration is carried out for twenty hours, an ideal technique for extracting the most delicate aromatic precursors. The subsequent fermentation takes place in steel containers at a controlled temperature, accompanied by prolonged maceration on the skins. The wine's evolution continues for twelve months in oak barrels, an essential resting period that softens the tannic profile and imparts perfect aromatic precision to the final result.
History and Curiosities
The Ziggurat was born from the deep passion of the Lunelli family for Umbria and Sagrantino, a bond sealed in 2001 with the founding of Tenuta Castelbuono. This red wine is kept in the renowned Carapace cellar, a masterpiece by Arnaldo Pomodoro that masterfully combines architecture and viticulture. The result of meticulous organic farming carried out over 32 hectares, the grapes are selected through a rigorous manual autumn harvest. Under the guidance of D’Attoma and Capaldini, the estate expresses a sustainable spirit and an elegantly contemporary identity.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2001
- Oenologist: Luca D'Attoma e Luca Capaldini
- Bottles produced: 124.000
- Hectares: 32
There was a need, though, for a new winery and the Lunelli family, thanks to their firm, long-held friendship with Arnaldo Pomodoro, one of the great contemporary artists, suggested that it should be he who designed it. The Maestro enthusiastically accepted and, after an initial survey of the area, he already had a project in mind.
The "Carapace" – as Pomodoro decided to call his winery – required no less than six years’ building work and it was inaugurated and opened to the public – for visits and tastings – in June 2012. It is a unique work of art that calls into question the boundaries between sculpture and architecture. It is the first sculpture in the world in which people can live and work, a unique work in which art and nature, sculpture and wine intermingle, underlining the exceptional nature of both the containing structure and of its contents. It offers itself to one’s gaze as a large copper-covered dome, engraved with fissures that remind one of the furrows in the earth that surrounds it. A sculpted element in the form of a red dart plunging into the soil highlights the work’s place in the landscape. Entering the "Carapace" means penetrating into one of Pomodoro’s sculptures, and one is aware right away of his artistic alphabet, which is immediately recognizable in the internal vault. This is a distinctive, special winery for distinctive, special wines. Read more
| Name | Tenute Lunelli Castelbuono Ziggurat Montefalco 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Montefalco DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 70% Sangiovese, Cabernet Franc, Merlot |
| Country | Italy |
| Region | Umbria |
| Vendor | Tenute Lunelli - Tenuta Castelbuono |
| Story | History and Curiosities The Ziggurat was born from the deep passion of the Lunelli family for Umbria and Sagrantino, a bond sealed in 2001 with the founding of Tenuta Castelbuono. This red wine is kept in the renowned Carapace cellar, a masterpiece by Arnaldo Pomodoro that masterfully combines architecture and viticulture. The result of meticulous organic farming carried out over 32 hectares, the grapes are selected through a rigorous manual autumn harvest. Under the guidance of D’Attoma and Capaldini, the estate expresses a sustainable spirit and an elegantly contemporary identity. |
| Origin | Bevagna (Perugia) |
| Soil composition | Silty-clay in nature, well-structured and resistant to summer drought, with good agronomic potential. |
| Cultivation system | Spur-pruned cordon |
| Plants per hectare | 6250 |
| Yield per hectare | 55 hl/ha |
| Harvest | Manual between September and October |
| Fermentation temperature | 26–28 °C |
| Production technique | Cold pre-maceration at 12 °C for 20 hours; fermentation in steel (maximum temperature 26–28 °C); maceration for 15–20 days; ageing for 12 months in 225 l barriques and 500 l tonneaux |
| Wine making | Cold pre-maceration at 12°C for 20 hours; fermentation in stainless steel with a maximum temperature of 26–28°C; maceration for 15–20 days. |
| Aging | 12 months in 225-litre barriques and 500-litre tonneaux |
| Year production | 124000 bottles |
| Allergens | Contains sulphites |