| OWNERS |
Elisabeth
and Piero Palmucci |
| TECNICAL COLLABORATORS |
Giulio
Gambelli, enologyst. University of Milan , Dr. Lucio
Brancadoro, Institute of Coltivation Arboree.
Faculty
of Agriculture (Prof. Scienza) |
| POGGIO
DI SOTTO |
Founded
in 1989 by Elisabeth an Piero Palmucci |
| LOCATION |
Castelnuovo dell’Abate |
| POSITION
OF THE VINEYARDS |
Sud/Ovest |
| NUMBERS
OF HECTARES |
The estate
is currently made of 33 hectares: the vineyards extend
for 12 hectares. The property includes also 1400 olive
trees. |
| SOIL |
Poor soil
mainly composed of Marl . This kind of rock soil avoids
on the one side the stagnation of water and on the other
side allows water to emerge very easily from the deep
layers of the soil. The big fragments of rock absorb
heat during the day and give it back when it becomes
cool in the evening. |
| ALTITUDE |
The altitude
of the vineyards varies from 200 meters up to 450 meters
above sea level. |
| VINE |
Sangiovese |
| WINE |
Brunello
di Montalcino DOCG, Rosso di Montalcino DOC. Only in
the best years we produce Brunello di Montalcino DOCG
Riserva. |
| DENSITY
OF VINES PER HECTAR |
3000- 4.200 |
| PLANTING
SYSTEM |
300x120, 260x90 |
| NEW VINEYARDS |
In 1997
seven new hectare vineyards were planted in collaboration
with the University of Milan (Faculty of Agriculture.)
After an accurate test of the deepest layers of the soil,
we selected the clones, which would better grow in this
location. The density is 4000 vines per hectare. Planting
system 2,70 x 0,90 In 1999 another three hectares vineyards
was also planted at various altitudes. |
| PRUNING
SYSTEM |
Guyot. |
| WORKING
SYSTEM |
Vines and
grapes are regularly checked throughout the whole cycle
of maturation. In the second half of June we do the “ green
harvest”, reducing the quantity of grapes on the plant.The
grapes are still green and the bunches are very small.
Again, between the end of July and the beginning of August
we make the first strict selection by cutting away from
50 up to 60 % of the grapes so that the bunches left
can absorb all the most important nourishment from the
plant. |
| HARVEST |
Following
some regular test to measure the level of sugar and of
acidity (Ph) in the grapes and depending on the richness
of poliphenols, the harvest takes place at the best point
of maturation, usually between September and October.
The grapes are picked by hand and are selected directly
in the vineyards. When the grapes arrive in the cellar,
transported in small cases, these are once more accurately
selected, destemed and softly pressed. |
| VINIFICATION |
Maceration
takes place in stainless steel tanks and from this year
2001 even in tin of oak ( 70 hl) and can last up to 20
days, during which we do regular pumping-overs and some “delestages” to
extract more colour from the skins. Fermentation starts
spontaneously thanks to the activity of natural yeast's
present in the must. We also do some chemical tests and
regular tasting of the Wine. |
| AGEING |
The new
Wine ends its malolactic fermentation in the tanks where
it ages until December or January at controlled temperature.Once
the malolactic fermentation is completed, the wines ages
in Slovenian oak barrels, with a capacity of 25-35 hectolitres,
for about four years. During this long arch of time the
Wine is regularly poured off, tasted and analysed. At
the end of four years an official commission tastes the
wine and if the result is positive it is bottles without
filtration and with no chemical treatments. The Wine
ages in bottle for another year before released. |
| COLOUR |
Intense
ruby red with some light hints tending garnet. |
| AROMA |
Intense,
rich and pronounced with ethereal and spicy notes. |
| TASTE |
Vigorous,
harmonious, good tannins, robust structure. |
| TO
GO WITH |
It perfectly matches with game. |
