Sestano

Brunello and Rosso di Montalcino

The Brunello di Montalcino wine production area is limited exclusively to the Montalcino Local Council area, 40 km south of Siena. The territory is marked by the valleys of three rivers – Orcia, Asso and Ombrone – and has an almost circular shape with a diameter of 16 km and an area of 24,000 hectares. 

The territory of Montalcino was formed in different geological eras and has very different characteristics in terms of land composition and structure, so that it is difficult to provide a brief general description of the soil. The main feature of the entire area, nevertheless, is the quality of the land: average clay rich in limestone is mixed with large areas of generally lean tufaceous soil. 

The climate is typically Mediterranean with rainfall concentrated in Spring and late Autumn (annual average: 700 mm). 
Winters are cold and snowfall over 400 metres is by no means rare. The vicinity of Monte Amiata (1740 m.) in the south-east areas creates natural protection against particular intense events such as rain and hail storms. 
The mid hillside band where most wine-making companies are found, is not affected by the fog, mist or late frosts that may occur in valley areas, while frequent breezes ensure the best conditions for the health of plants. In any case, the territory is also characterized by variously aligned hills and the difference in height between valley areas and the highest land (Poggio Civitella) gives rise to very different micro-climates.

The estate is located in the eastern part of the Montalcino area, 


on hillside land of medium texture and slightly clayey.
 The micro-climate is characterized by cold winters and hot, dry summers with excellent ventilation.

The Vineyards

Montalcino has 4.5 hectares of vineyards producing Brunello di Montalcino and 1.5 hectares of vineyards for Rosso di Montalcino. 
All the vineyards are grown exclusively with Sangiovese grapes. 

Vineyard density is 4,500 plants/hectare, while the growing system is single-side spurred cordon; altitude is 400 metres, with south-west exposure.
Vinification involves stainless steel tanks with all necessary equipment for high-tech production.

Our Wines

BRUNELLO DI MONTALCINO – DOCG – 2010

Varietal: 100% Sangiovese
Altitude of Vineyard: 400m above sea level
Exposure: Southwest, 4,500 plants per Ha
Harvest Period/Method: 1st week in October/by hand.
Alcohol Content: 14.% Vol.
Vinification: This wine originates from the best Sangiovese grapes produced on 4.5 Ha on the estate. After the harvest the grapes go through fermentation in temperature-controlled (28° C) steel vats for 12-14 days and undergo pumping over and délestage to maximize the extraction of all the structural components of the wine from the skins giving it longevity and structure.
Aging: Aged for 36 months minimum in small oak barrels from which the wine acquires its fragrances and that elegance which is expressed in the glass.
Bottle Aging: After aging in wood, the wine is bottled and refined for a minimum 12 months then released on the market not earlier than five years after the harvest.
Tasting Notes: Garnet red, intense and bright, with delicate hints of orange in color. The distinctive and imposing bouquet with hints or wild fruit, spices and vanilla is matched by a dry, warm, well-balanced and persistent taste. This wine can be aged for twenty–thirty years and is an ideal accompaniment for rich dishes such as roast or braised beef and game, and mature cheese.
Suggested serving temperature: 18°C

Download Sestano Brunello Di Montalcino 2010 Specification PDF

ROSSO DI MONTALCINO – DOC – 2014

Varietal: 100% Sangiovese
Altitude of Vineyard: 400m above sea level
Exposure: Southwest, 4500 plants per Ha
Harvest Period/Method: 1st week in October/by hand.
Alcohol Content: 13.5% Vol.
Vinification: This wine originates from the best Sangiovese grapes produced on 1.5 Ha on the estate. After the harvest the grapes go through fermentation in temperature-controlled (28°C) steel vats for 10-12 days. Our Rosso di Montalcino is made using grapes not considered quite suitable for Brunello – for a wine that is fresher and more easily paired with dishes of every kind.
Aging: Aged for 8 months in small oak barrels from which the wine acquires its fragrances and that elegance which is expressed in the glass.
Bottle Aging: After aging in wood, the wine is bottled and refined for 8 months.
Tasting Notes: Ruby red, rather intense and bright in color. Ample and persistant bouquet with hints of sweet violet, raspberry and pomegranate, warm, dry and generous taste with good balance, excellent structure; it is fruity, with impressive and persistent perfumes and suitable for moderate aging, is an ideal accompaniment for cured meats, pasta and rice dishes, grilled beef and cheese.
Suggested serving temperature: 18°C

Download Sestano Rosso Di Montalcino 2014 Specification PDF (coming)

 

Chianti DOCG

The Region

The climate in the Chianti area is continental, with winter temperatures below 4-5 °C, and hot, dry summers when temperatures sometimes even exceed 35 °C. Altitudes range from 250-600 metres above sea level – and even 800 metres at Monti del Chianti – so that thermal excursions over the day are sometimes significant.
Annual rainfall is about 700-800 mm, essentially in Spring and late Autumn. These characteristics are generally unfavorable for most crops but ensure that the Chianti region enjoys a major vocation for quality wines.
The Chianti wine-growing area was marked out in 1932 and defined as the “oldest zone” with a recognized and entirely particular identity. Chianti from the original production area was then distinguished from Chianti wines later made in other areas by adding the “Classic” denomination. Classic therefore means “the first”, “the original”. 
The estate embraces part of the Castelnuovo Berardenga, area included in the Chianti Denomination and part of the Radda in Chianti, territory boasting the Chianti Classico Denomination – home to the ancient Poggio Petroio estate.

The Vineyards

The hillside territory around Castelnuovo Berardenga is characterised by deep, medium-textured soil with plenty of stones and pebbles, a mild climate and good daily thermal excursion.
The soil around Radda in Chianti is much richer in shale and the hills are steeper than the softer terrain around Castelnuovo Berardenga. The climate, moreover, is slightly colder with a greater daily thermal excursion.
At Castelnuovo Berardenga, there are about 34 hectares of vineyards producing Chianti Superiore, mostly grown with Sangiovese and partly with Merlot and Cabernet Sauvignon.

Another 12 hectares of vineyards have Sangiovese and Chardonnay grapes used to produce IGT wines. About 2 hectares produce Malvasia and Trebbiano grapes for Chianti Vin Santo.
Vineyard density is 3,400 – 6,200 plants/hectare, while the growing system is mostly single-side spurred cordon and, to a much lesser extent, Gouyot.
The vineyards are at an altitude of 300-350 metres.

Radda in Chianti is home to the ancient Poggio Petroio, estate, where about 12 hectares of vineyards are planted to produce Chianti Classico, mostly grown with Sangiovese and partly with Merlot and Cabernet Sauvignon.
Vineyard density is 3,400 – 4,500 plants/hectare, while the growing system is single-side spurred cordon.
The vineyards are at an altitude of about 400 metres .

Vinification involves stainless steel tanks with all necessary equipment for high-tech production.

The wines are then refined in an underground cellar, using oak barrels having capacities of 225 – 300 litres, rotationally replaced every three years.

The classic and highly-prized Chianti Vin Santo is matured, on the other hand, in traditional 50 litre kegs.

Our Wines

CHIANTI CLASSICO – DOCG – 2015

Made using grapes grown at Poggio Petroio near Radda in Chianti, Chianti Classico Castello di Monastero. The production area and vinification and refinement techniques ensure an impressive bouquet with hints of wild fruit. The intense bouquet, with hints of wild fruit and leather, is joined in this Chianti Classico by a dry, intense, complex and harmonious taste. It is an ideal accompaniment for cured meats, pasta and rice dishes, grilled meat and cheese.

Varietal: 85% Sangiovese grapes and 15% Merlot and Cabernet Sauvignon
Altitude of Vineyard: 400m above sea level
Exposure: Southwest, 3,400-4,500 plants per Ha
Harvest Period/Method: Late September/by hand.
Total Acidity: 5.5-6pts./m, extract 28-29 g/l.
Alcohol Content: 13-13.5% Vol.
Vinification: Traditional red, leaving the must on the skins for 10-12 days.
Aging: Aged for 12 months in small oak barrels from which the wine acquires its fragrances and that elegance which is expressed in the glass.
Bottle Aging: After ageing in wood, the wine is bottled and refined for a 6 months at controlled temperature.
Tasting Notes: Ruby red with delicate purple reflections in color. Impressive bouquet, intense, with hints of wild fruit and leather. On the palate it is dry, intense, complex and harmonious. Accompanies cured meats, pasta and rice dishes, grilled beef and cheese.
Suggested serving temperature: 18°C

CHIANTI SUPERIORE – DOCG – 2015

The Castelnuovo Berardenga vineyards exclusively produce Chianti. Yield is strictly limited to 45 hectolitres/hectare. This means that Castello di Monastero produce a Chianti Superiore ensuring two characteristics: a fresh and agreeable wine accompanied by a fine body.  This Chianti Superiore is an all-meal wine: its dry bouquet has hints of vanilla, with a persistent and harmonious taste

Varietal: 85% Sangiovese grapes with 15% Merlot and Cabernet Sauvignon
Altitude of Vineyard: 300-350m above sea level
Exposure: Southwest, 3,400-4,500 plants per Ha
Harvest Period/Method: Late September/by hand.
Alcohol Content: 13-13.5% Vol.
Total Acidity: 5-6pts./m, extract 28-29 g/l.
Vinification: Traditional red, leaving the must on the skins for 10-12 days.
Aging: Aged for seven months in small oak barrels from which the wine acquires its fragrances and that elegance which is expressed in the glass.
Bottle Aging: After ageing in wood, the wine is bottled and refined for a 4-5 months at controlled temperature.
Tasting Notes: Ruby red with violet reflections in color. Impressive and persistent bouquet, warm and dry with a hint of vanilla. On the palate it is intense, persistent and harmonious. Ideal with a large variety of meat, fish, pasta and rice dishes.
Suggested serving temperature: 18°C

Toscana IGT

Maremma

The Maremma Grossetana area (Maremma as such) extends along the coast between the Gulf of Follonica and the estuary of the small river Chiarone entering the sea south of the Argentario promontory. The territory also moves inland along the valleys of the Ombrone, Albegna and Fiora rivers and is enclosed to the east by the volcanic cone of Monte Amiata. 
The Morellino di Scansano wine production area (latitude 42.33° – 42.49°) has an overall area of about 58,500 hectares in the Scansano, Magliano in Toscana, Campagnatico, Manciano, Grosseto, Semproniano and Roccalbegna local council areas. The land is generally hilly and stands between the Ombrone and Albegna rivers, with altitudes of about 500 metres rolling down to only a few metres above sea level. 

The Maremma climate is typically Mediterranean – rainfall is rather low and rarely long-lasting, with absolute minimum values of around 500 mm/year closer to the coast. Thanks to constant rainfall especially concentrated in Spring and Autumn, light sea breezes and sunshine, as well as average annual temperatures typical of the Tuscany region, grape maturing conditions are excellent. 
Winter temperatures rarely fall below 0 °C, except for the areas above 400 metres, while maximum Summer temperatures may even reach 40 °C. The physical and chemical characteristics of the land vary in accordance with geological zones.

The Vineyards

At Magliano in Toscana, there are about 5 hectares of vineyards producing Morellino di Scansano, mostly grown with Sangiovese and partly with Cabernet Sauvignon and Alicante.
Other vineyards of about 10 hectares are planted, on the other hand, with Sangiovese and Merlot for wines with Typical Geographical Indication. Vineyard density is about 4,500 plants/hectare, while the growing system is single-side spurred cordon.
The vineyards are located on hillsides at about 10 km from the coast at an altitude of 250 metres.

IL CORO Toscana IGT 2011

A Unique blend created with a selection of 5 different grapes from our estates (Sangiovese, Syrah, Cabernet Sauvignon, Merlot and Alicante) giving birth to an important wine, that brings in all it’s elegance, the story of the company. Well balanced, with hints of rose petals, wild blackberry and vanilla, it pairs well with cured meats, pasta and rice dishes, grilled beef and cheese.

Varietal: 45% Sangiovese, 20% Syrah, 15% Cabernet Sauvignon, 15% Merlot, 5% Alicante
Altitude of Vineyard: 250m above sea level
Exposure: Southwest, 4,500 plants per Ha
Harvest Period/Method: Late September/by hand.
Alcohol Content: 14% Vol.
Vinification: The Sangiovese comes in part from the vineyards in Sestano, and partly from the vineyards in Magliano in Toscana. 
Shiraz, Cabernet Sauvignon, Merlot and Alicante are from Magliano in Toscana vineyards. After the harvest the grapes go through fermentation in temperature-controlled steel vats for 10-12 days.
Aging: Aged for 13 months in 30 hl traditional oak barrels from which the wine acquires its fragrances and that elegance which is expressed in the glass.
Bottle Aging: After ageing in wood, the wine is bottled and refined for a 8 months.
Tasting Notes: Ruby red with light purple reflections in color. Impressive and persistent bouquet, Well balanced, with hints of rose hip, rose petals, wild blackberry and vanilla. On the palate it is harmonious, persistant and very soft. It pairs well with cured meats, pasta and rice dishes, grilled beef and cheese.
Suggested serving temperature: 18°C

Download Sestano “Il Coro” Toscana 2011 Specification PDF (coming)

 

MORELLINO di SCANSANO – DOCG – 2015

The Poggio alle Sughere estate in Magliano in Toscana – in the heart of the Maremma zone – produces Morellino di Scansano with a blend of Sangiovese (90%) and Cabernet Sauvignon (10%). This warm environment with perfect rainfall means that Morellino di Scansano is a very pleasant and agreeable, harmonious and elegant wine, with impressive and persistent perfumes accompanied by hints of violets, raspberries and pomegranate. This wine is refined for eight months in small barrels and then four months in the bottle. Thanks to these characteristics, this wine is an ideal accompaniment for cured meats, pasta and rice, grilled beef and cheese. As enjoyable in Winter as on warm Summer evenings.

Varietal: 90% Sangiovese, 10% Cabernet Sauvignon
Altitude of Vineyard: 250m above sea level
Exposure: Southwest, 4,500 plants per Ha
Harvest Period/Method: Late September/by hand.
Alcohol Content: 12.5-13% Vol., total acitity 5-6pts./m, extract 28-29 g/l.
Vinification: Traditional red, leaving the must on the skins for 10-12 days.
Aging: Aged briefly in 30 hl traditional oak barrels .
Bottle Aging: After aging in wood, the wine is bottled and refined for a 3-4 months at controlled temperature.
Tasting Notes: Ruby red, rather intense. Ample and persistent bouquet with hints of sweet violet, raspberry and pomegranate. On the palate it is warm, dry and generous with good balance. It pairs well with cured meats, pasta and rice dishes, grilled beef and cheese.
Suggested serving temperature: 18°C

 

SANGIOVESE –  Toscana IGT – 2015

The most famous and most noble Tuscan grape is Sangiovese – used to make all the most important wines, either “pure” or in combination with other grape varieties. The Poggio alle Sughere vineyards at Magliano in Toscana produce Sangiovese grapes vinified “pure” – leaving the must on the skins for ten–twelve days and refining the wine for several months in small oak barrels. This wine has a rather intense ruby red colour and an impressive bouquet with hints of ripe cherries. The warm, dry and well-balanced taste means that this wine is an ideal accompaniment for various meat, fish, pasta and rice dishes.

Varietal: 100% Sangiovese
Altitude of Vineyard: 250m above sea level
Exposure: Southwest, 4,500 plants per Ha
Harvest Period/Method: Late September/by hand.
Alcohol Content: 12.5-13% Vol., total acitity 5-5.5pts./m, extract 27-28 g/l.
Vinification: Traditional red, leaving the must on the skins for 10-12 days.
Aging: Aged briefly in 30 hl traditional oak barrels .
Bottle Aging: After aging in wood, the wine is bottled and refined for a 3-4 months at controlled temperature.
Tasting Notes: Ruby red rather intense. Ample and persistent bouquet with hints of ripe cherries. On the palate it is warm and dry with good balance. It pairs well with a large variety of meat, fish, pasta and rice dishes.
Suggested serving temperature: 18°C