Classification: DOC Rosso di Montalcino
Colour: Full to powerful red wine
Region: Toscana, Montalcino
Producer: La Gerla, Montalcino
Grape varieties: Brunello di Montalcino
Character: Ruby red. Fruity scent. Softly spicy, round insert, sultry in the mouth. In addition to forest fruit, also laurel, framed by soft notes of wood. Elegant and fine aftertaste.
Winemaking: This Rosso is made from the classified Brunello vineyards and is therefore a declassified Brunello. The first selection is done in the vineyard, harvested manually, followed by a second selection on the sorting table when the grapes arrive in the cellar. This is followed by destemming and fermentation. The grapes ferment at a maximum of 30°C in stainless steel tanks and continue to macerate on the skins for 2 weeks. Periodically the hat is submerged for aeration and more odor and color extraction from the peels. The young wine then matures in Slovenian oak for 10 months. They are large barrels with a capacity of 50 to 100 hl. This is followed by another 2 months of bottle aging. Average age of the vines for this Rosso is 15 years.
Producer details: In 1976 Sergio Rossi bought this estate owned by the Biondi-Santi family and in 1978 the La Gerla domain was born. After the death of Sergio Rossi in 2011, the daily management fell into the hands of Alberto Passeri, the winemaker and co-owner. Sergio's widow, Donatella Monforte, is co-owner. They are assisted by friend and oenologist Vittorio Fiore. The almost 12 hectares of vineyards are divided into 2 parts, 6 hectares directly at the winery on the north side of the village of Montalcino at an altitude of 320 meters and 6 hectares on the south side of the appellation near the hamlet of Castelnuovo dell' Abbate. On the north side, the old Biondi-Santi clones give a lot of finesse and refinement. The vineyards in the south are significantly warmer and provide richness and strength. It is precisely the assembly of these 2 areas that determines the structure of La Gerla. Annual production is 75,000 bottles. The work is done organically, but not certified.
Area information: Brunello (and Rosso) di Montalcino comes from southern Tuscany, 50 km south of the city of Siena. The beautiful hilltop village of Montalcino is the center of the area where Italy's most famous wine is made. The wine region has recently been 'discovered'; In 1960 a total of 60 hectares were planted with vines, 50 years later there were 2,000. The soils are poor, contain loam and some lime. There is also a lot of wind, which is important for drying the bunches after humid weather. This can prevent the formation of rot. The wind from the sea 50 km away also provides coolness. Here the brunello grape, also called sangiovese in Chianti, produces a very aromatic and elegant wine.
Serve with: With roasted and grilled (green egg or BBQ) red meat, game, poultry such as duck, stews, combinations with spices and sweet components, Asian flavors, spicy, hard and blue-veined cheeses.
Serving temperature: 16 to 18ºC