Wine Maker Notes
Manual harvest with rigorous selection of the best bunches in the vineyard and subsequently further hand selection on a sorting table in the cellar. Maximum yield allowed by the Production Regulation is 80 q/ha. Avg. Col d’Orcia Brunello yield: 61 q/ha.Fermented on the skins for about 18-20 days at a controlled temperature of less than 86ºF in 150hl wide and shallow stainless steel tanks designed and built in order to extract tannin and color efficiently but delicately.
When all is said and done, Col d'Orcia might have produced not just one of the wines of the 2008 vintage, but possibly two. Proprietor Francesco Marone Cinzano and his team, led by long-time estate manager Edoardo Virano, have done a magnificent job with these wines, the Brunellos in particular. Like many estates in this part of the region, Col d'Orcia was hammered by the August 15 hailstorm. Yields were down by a whopping 40%. What the estate lost in production is compensated with the superb quality of the wines. During my visit, I also tasted a vertical of the estate-s Moscadello, a first for me. In the best vintages, the Moscadello can age two decades, although whether or not the wine improves with bottle age is a matter of personal preference. Mine is to drink the wine either upon release or after it is 20 years old.
An ideal companion to red meat entrées, hearty stews and assorted cheeses.