CONTI COSTANTI BRUNELLO DI MONTALCINO 2017
| Grape: | 100% Sangiovese |
| Vineyard: | Conti Costanti |
| Origin: | Montalcino, Tuscany, Italy |
| Vintage: | 2017 |
| ABV%: | 14% |
| Colour: | Brilliant ruby red |
| Aromas: | Typical perfumes of morello cherry, cinnamon and spice |
| Flavours: | On the palate, it has wonderful elegance and balance together with excellent concentration and silky tannins softened by cask and bottle ageing. Spiced red berry fruit characters are supported by an attractive savoury character, with a hint of liquorice on the long finish. |
The Costanti family has owned this 10 hectare estate for over 200 years. Andrea Costanti inherited it from his uncle in the mid-1980s, and has worked hard to take it to its current positon as one of the very best in Montalcino. The style is characterised by a striking elegance and intensity, combining the power of Montalcino with the elegance that comes from vineyards situated at a high altitude in the northern part of the zone. The vineyards are planted over 400 metres above sea level, on galestro soil that is typical of the area. This friable rock soil is also found in Chianti Classico, and is particularly suited to the production of good Sangiovese.
Vineyard
Costanti's ten-hectare estate is situated just outside the town of Montalcino. Their Sangiovese vines, grown on galestro soil, range from 6 to 25 years old. Vineyards are located at an altitude of 310- 440 meters above sea level and are east/south-east facing.
2017 Vintage
The 2017 vintage commenced with a cool and wet spring, with episodes of frost. By June, temperatures had risen significantly and the dry and hot weather continued over the entire summer, prompting the need for careful canopy management in the vineyards. These conditions dramatically reduced yields and resulted in bunches of smaller berries with concentrated flavour profiles and excellent ageing potential. A routine harvest took place between 21st and 25th September.
Winemakers Highlights
The Sangiovese grapes were fermented on the skins in stainless steel tanks for two weeks at controlled temperatures. After fermentation, the wine was aged in oak for a total of 36 months, 12 of which were in 5 hectolitre Allier medium-toasted tonneaux, and the remaining 24 months in 30 hectolitre Slovenian barrels. The wine was then bottled and rested in the cellar for a further 12 months prior to release.