Rosso di Montalcino DOC 2018

Molino di Sant'Antimo

The Molino di Sant’Antimo farm was born thanks to the dream of Carlo Vittori. By profession an architect, in the early 1980s he began designing cellars in the Montalcino area. The passion for wine led him to transform his profession, becoming general manager of several renowned wineries. However, the desire to give birth to a creature of his own led him to search for land at affordable costs that belonged to the area of ​​the Brunello certification. At the beginning of the 90s Carlo, together with his wife Susanna, had the opportunity to buy two abandoned farms on the south-western side of the hill. The first, sold by the noble Ciacci Piccolomini d’Aragona family, was an ancient mill located near the ancient Abbey of Sant’Antimo, an enchanted place that lies in the valley dominated by the medieval village of Castelnuovo dell'Abate. The second was an old farm with uncultivated fields, where spontaneous vegetation had by now taken over. It was there that the farm was built, but it took its name from the old mill. Carlo and Susanna gradually began to plant vineyards, while they carried out the renovation works. At the turn of the millennia, the cellar was inaugurated and the first wines were bottled. Meanwhile the whole family began to feel involved in the project. Already during the years of study, the daughters Giulia and Valeria participated in the most important moments such as the harvest and events. In 2010 the eldest daughter Giulia officially took over the commercial part while in 2013 her younger sister Valeria, after having obtained a degree in oenology, took charge of the production part. Molino di Sant'Antimo is a young company with clear ideas, which has been able to find an outlet in an environment, that of Montalcino, already occupied by established companies over time.          

Total area planted with vines: 11 hectares / 27 acres

Average annual production of the winery: 70.000 bottles

Grapes owned by the winery: 100%

36.50 €

incl. VAT

Grape varieties: Sangiovese 100%

Soil composition: of marly origin, with tufaceous alternations and rich in skeleton

Altitude of the vineyards: from 200 to 250 metres ( 656 to 820 feet) a.s.l.

Exposure: South - East

Average age of the vines: 25 years

Growing system: spurred cordon

Density: 5.000 plants per hectare

Fertilizers: organic manure and cover crops

Plant protection products: sulphur and copper

Weeding: mechanic, mulching

Cultivation: GPS precision farming; each portion is treated differently according to needs

Yield: 60 quintals per hectare

Yeasts: selected

Vinification: from 15 to 20 days in steel tanks at a controlled temperature. The company is equipped with innovative fermenters that retain carbon dioxide inside, thus generating a strong pressure that pushes the marc cap into the liquid; every 4/6 hours the valve opens to release the anhydride and the cap therefore re-emerges

Maturation: 12 months in large 60 hl French and Slavonian oak barrels

Refinement: 4 months in bottles

Average annual production: 15.000 bottles

Certification: in conversion

Colour: ruby red

Nose: fruity with red berry notes

Palate: rich, smooth and extraordinary fresh

Alcohol content: 14 %

Ideal serving temperature: 16 – 18 °C / 60° - 64 °F

Matching: meat based menu

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