La Conta Rosso - Montonale
La Conta Rosso - Montonale
LA CONTA 2013
Grape varieties: 70% Cabernet Sauvignon, 30% Merlot, hand harvested to ensure gentle handling.
Vineyards: a southfacing single-vineyard called La Conta of 2,5 hectares (6 acres) with excellent sunlight exposure.
Soils: moraine origin with presence of pepples confering draining capacity and stones that allow the heat accumulation to enhance the grape ripening.
Vine training system: guyot, 5/6 buds per vine.
Yield: 4,000-5,000 kg per hectare
Winemaking: Merlot is harvested in the third week of September and then left in cases to dry (whittering process) for about 30 days until Cabernet Sauvignon is ready to be harvested in late October. A very meticulous grapes selection is manually made; the bunches are cooled to preserve the aromatic precusors until the crushing. Cabernet Sauvignon and Merlot grapes are then destemmed and crushed together and a long fermentation occurs for about 12 days at controlled temperature, with frequent pumping over and daily délestage (“rack and return” process). Only the fraction of wine obtained by racking is used, avoiding pressing methods to preserve the highest quality.
Ageing: the wine undergoes malolactic fermentation in oak barrels and it is aged for at least 12 months in 500-litre French oak barrels and for about 18 months in the bottle.
Tasting notes: a deep yet brilliant ruby red colour with garnet hues, the nose is extremely intense with alluring hints of ripe black fruit, cherry, berry jam, spicy scents of black pepper and nutmeg, a whiff of balsamic notes. It displays rich, round mouthfeel, enhanced by ripe, silky tannins and a beautiful balance between acidity and smooth texture, with a spicy reminiscence in the long, deeply penetrating finish. The 2013 vintage, thanks to the cool summer, boasts a vibrant freshness that well balances the full-bodied structure giving the wine great character and complexity.
Alcohol: 14,5% Vol.
Food pairings: it honours roasts, stewed and braised meat, game, ripe cheeses. Try it with the local meat recipe “osei scapà”!
