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    Franco Pacenti, Brunello di Montalcino Rosildo 2015-MagnumOpusWines
    Franco Pacenti, Brunello di Montalcino Rosildo 2015-MagnumOpusWines

    Franco Pacenti, Brunello di Montalcino Rosildo 2015

    "Rosildo, a wine tribute to our beloved grandfather, holds in its name our family legacy and now becomes the symbol of our renewed identity."
    $242.00 SGD $0.00 SGD
    Franco Pacenti Brunello di Montalcino Rosildo
    Franco Pacenti Brunello di Montalcino Rosildo
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    100% Sangiovese. Organic and Biodynamic Farming.

    "Here's an exciting new wine. Franco Pacenti's mediu-weight 2015 Brunello di Montalcino Rosildo shows pretty depth with a layer of crushed stone or iron rust. That earthy note lifts to reveal a pretty inner core of wild fruit, plum and blackcurrant. That characteristic vintage signature of balsam or medicinal herb also plays a leading role in the Rosildo bouquet. Fruit comes from a 1.5-hectare vineyard with heavier clay soils at 300 meters above sea level. These are followed by well-managed accents of smoke, tar and spice. A mere 1,000 bottles were made, and this wine will be officially presented in May 2020." 94+ Robert Parker

    Vinification: long fermentation on pomace, with frequent pumping of the wine over the cap, maximum temperature left to rise freely up to 32°C.

    Ageing in wood: 36 months in 1000L French oak barrels.

    Refinement in bottle: more than the required minimum of 4 months, in compliance with the production discipline, in airconditioned rooms.

    Colour: intense ruby red tending towards garnet.
    Bouquet: elegant and spicy with red fruits, floral and liquirice aromas, very intense and complex with mineral notes.
    Taste: great structure, elegant and harmonious, extremely persistent with velvety tannins and a juicy final.
    Food pairings: rich and tasty dishes like red meat and game. Open the bottle at least two hours before to let the wine breathe. Serve at 18° C in large crystal glasses.

    First vintage produced: 2015

    Climate conditions: A moderate winter and a hot april anticipate in 15 days the maturation of grapes, than a cooler temperature and rain in may and june moisturize the soil. Summertime was instead hot but not so much, with a perfect temperature excursion between day and night in the first half of september that facilitate a faster maturation and a good sugar stenght of grapes, rich in acidity, colors and parfums, starting the harvest in the late september.