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Buy Tenute Silvio Nardi Rosso di Montalcino 750ml for less at Wine Chateau SKU: 1658909
Tenute Silvio Nardi Rosso di Montalcino
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Tenute Silvio Nardi Tenute Silvio Nardi Rosso di Montalcino 2009
The wine’s intense cherry red color and ripe, well-extracted wild cherry fruit aromas are offset by suggestions of leather and spice, confirmed on the palate in a chewy, forward wine of medium full body and velvety tannic structure.
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Notes on the Tenute Silvio Nardi Rosso di Montalcino 750ML 2009

Tasting Notes Shows ripe, wild cherry fruit aromas and flavors with leather and spice. Medium-bodied and fruit-forward with a velvety texture and ripe tannins.

Wine Maker Notes The principal vineyards of Tenute Silvio Nardi are located on the original estate of Casale del Bosco, a property of 2,022 acres in the northwest part of Montalcino overlooking the Val d’Orcia. Acquired by Silvio Nardi in 1950, the estate lies in a prevalently hilly area between the flood plain of the Ombrone River and the place name of Cerralti. The ”podere” of Oria, Sassi, Sant’Adele and San Michele, former sharecropped parcels of land, lie within the estate. Casale del Bosco’s current 100 acres of vineyards, lying at an altitude between 790 and 1,150 feet, are planted to the Brunello clone of Sangiovese Grosso on soils comprised of clay schists and jasper, a type of opaque, granular quartz. Nardi’s second property of Manachaiara, purchased in 1962, lies in the opposite corner of the commune and covers 505 acres. Of its 95 acres of vineyards planted to Brunello, seventeen are devoted to the production of Nardi’s ”cru” of Brunello, Vigneto Manachiara, and the balance contribute either to the firm’s classic Brunello or to its Rosso di Montalcino. The dominant soil profile of this second estate is sand with clay content. Between the two estates there are twenty-four individual vineyard parcels, each of which is treated separately from harvest through vinification.

Vineyard parcels lying on marl and shaley marl formations are hand-harvested and fermented in stainless steel tanks at a temperature of 27-28° C (81-82° F) with skin contact lasting for a period of ten to fifteen days. Submersion techniques are practiced at regular intervals during fermentation, and maturation takes place in Slavonian oak tanks for a period of twelve months followed by bottle fining.

Food Pairing Pair with red meats or hearty pasta dishes.

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