|Dimensions||26 × 16 × 32 cm|
£79.00 – £474.00 (Price for a single bottle) immediate availability2015 a five star vintage characterized by rich aromas and silky tannins in the mouth, great harmony on the palate and an extraordinary finesse. A great Brunello. The Brunello Riserva by Donatella Cinelli Colombini comes from a small vineyard of about two hectares called “Ardita” and situated on top of the hill that dominates Casato Prime Donne. It was planted in 2001 with Sangiovese vines cultivated with the spurred cordon method. It has a density of 5.500 vines per hectare and is cultivated by hand all year long, right up to the harves
|Designation||Brunello di Montalcino DOCG|
|Grape Types||100% Sangiovese|
|Bottle Size||75 cl Bottle|
|Grape Harvest||The grapes were healthy, the clusters and berries were small. The ripening was homogenous and the grape seeds were perfectly lignified, the skins were soft and hydro soluble. Harvesting was done by hand with careful selection in the vineyard while once on the sorting table the berries were separated from impurities|
15 days in small truncated-cone temperature controlled stainless steel vats all equipped with a mechanical plunger. Indigenous yeasts were used. Maceration in contact with the grapes skins lasted a further 15 days
In big barrels and 5-7 hl tonneaux French oak tonneaux made in different tonnelleries and with different charring systems to increase the wine’s complexity. The Brunello Riserva does not get filtered before bottling.
|Home ageing||30 years and more. Keep the bottles lying down in a dark and cool place. Have the corks changed in Donatella Cinelli Colombini’s winery, a certified operation to be done 20 years from bottling|
|Dimensions||26 × 16 × 32 cm|
|Colour|| Brilliant ruby red but pale, as is usual with Sangiovese. The wine dances
slowly in the glass underlining its excellent structure
|Scent||Very rich, deep, fine, hints of ripe small red fruits, citrus fruit and spices|
|Taste||Extremely well balanced and fine. Very pleasant, it opens up softly in the
mouth with great intensity and silky tannins. Finishes with a delicious persistence
It is difficult to explain the Montalcino’s luck in 2015, a year that will be remembered, by all the neighbouring areas, for the climatic excesses. In Buonconvento on August 24th the Arbia stream flooded the whole village, in Torrita hails stones the size of oranges burst through the roofs. In the Brunello region no problems at all, as if the Sangiovese variety had become San Giovese to protect the vineyards. In fact shortly before the harvest when the consultant wine maker Valérie Lavigne came to organize the grape picking and brought with her the Director of the Bordeaux University Denis Dubourdieu, wine maker and professor of international fame. He described the vineyards at Casato Prime Donne with just one word “Impeccable” . The 2015 vintage was characterized by a hiccupping tendency. After the budding the vegetative cycle of the vines was faster than usual to then suddenly stop in July (the hottest in the last 200 years). Both in August and September the temperature range between day and night, and the storms, favoured an excellent synthesis of the perfumes in the grapes creating a note that makes this Brunello vintage stand out.
BISTECCA ALLA FIORENTINA – FLORENTINE STEAK
Bistecca alla Fiorentina is an impressive dish of Porterhouse steak done Florentine style. This Florentine steak is a simple recipe, perfect for a summer dinner party.
HOW TO COOK
Classically it’s grilled over the open flame, but it’s totally cool to do it in a grill pan or even just a big cast-iron skillet.
Make sure your griddle is hot before placing down your meat and cook it for 4-6 minutes per side for a beautiful rare steak. If you like more of a medium-rare internal temperature, then add 2 minutes per side when cooking.
While the meat is cooking be sure to baste it with the butter and brush it with the fresh herbs for just an awesome little added touch to this recipe. Once the steak is done let it rest for 3 to 4 minutes.
Slice the strip steak and filet mignon away from the T-bone and then slice those cuts on a bias and serve it all next to the bone for a really cool rustic look.
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