PIAN DELL’ORINO VIGNETI DEL VERSANTE BRUNELLO DI MONTALCINO 2006

Pian dell’Orino
Vigneti del Versante 2006
Brunello di Montalcino DOCG

“The 2006 Brunello di Montalcino emerges from the glass with warm, seductive black cherries, flowers, tobacco, minerals and underbrush. The interplay between the richness of the fruit and a classic sense of structure is totally spellbinding in this mysterious, dark Brunello. I love the element of sensuality here. The intensity of the fruit builds like waves towards the inevitable, luxurious, palate staining finish. This is simply a wine that won’t be denied. It is remarkable in every way. ” – 97/100, Robert Parker’s Wine Advocate

VARIETIES: Sangiovese 100%
REGION: Italy / Central Italy / Toscana / Brunello di Montalcino
AGEING: Aged for 42 months in a 12,5hl oak barrel
GUARDING POTENTIAL: Enjoy now or will cellar well up to 20 years
SERVE: Serve at 16 – 18ºC
FITS TO: All recipes made with mushrooms or truffles go perfectly with Brunello di Montalcino, most recommended is with Pappardelle al Ragù di Cinghiale (Pasta with Wild Boar Ragu) / Pici alla Crema di Tartufo, Peposo or mature cheese like Pecorino di Pienza
CRITICS SCORES: 97/RP, 97/V
VIVINO: Average 4.2 ★★★★✰

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Vigneti del Versante – Brunello di Montalcino DOCG | Range | Azienda Agricola Pian Dell’Orino

Pian dell Orino is adjacent to the Biondi Santi property and the area has a long history of being particularly suited for growing grapes for high quality wines. “Our love for Tuscany and passion for viticulture binds us particularly to this land, our vines and the resulting wines”. The wines come from four different vineyards that add up to a total area of six hectares.

The fermentation at Pian dell’Orino is induced by naturally occurring yeasts from the grape skins. Spontaneous fermentation starts between one and three days from the harvest, depending on the vintage. No extra yeasts, no industrial enzymes or further additives are used. Brunello di Montalcino is made from 100% Sangiovese Grosso. Before harvest, the grapes are individually checked on the vines and cluster thinning is done. During harvest, the grapes are checked once more on a large table before being destalked and placed in the fermentation bins. Then the grapes are left to macerate for a certain period, according to the vintage. Spontaneous fermentation starts and the temperature is automatically controlled so that it does not exceed 34°C. The must macerates for three to five weeks, depending on the vintage, to obtain greater concentration and structure in the young wine. The wine is then transferred to wooden oak barrels of 25 hectolitres where the malolactic fermentation takes effect. After 2 – 3 years of maturing in the barrels, when the wine becomes stabilized and appears brilliant, it is bottled without filtration. The wine is left to mature in the bottle for at least one year before labelling and release.

Certified Biodynamic. Hand-harvested between September 24. As always, immediately after picking, all harvested grapes were hand-selected on the triage table. Only healthy, ripe berries are used for vinification. Spontaneous fermentation started in 24h, reaching a maximum temperature of 30°C, and taking 2 weeks until completion. The following maceration took other 2 weeks, so the young wine was drawn off after 4 weeks. The young wine aged for 42 months in a 12,5hl oak barrel. The malolactic fermentation set in immediately following the alcoholic fermentation. As always, no artificial yeast or other enzymatic or technological additives were used during the whole winemaking process.