Brand: Madonna Nera
Wine: Toscano Rosso IGT o “Supertuscan”
Classificazione: IGT
Vintage: 2013
Production area: Montalcino
Soil type: mainly skeleton with the presence of pebbles and clayey sands
Cultivation system: Spurred cordon
Vines used: 60% Sangiovese, 30% Merlot, 10% Cabernet Sauvignon
Harvest: Manual at right ripeness with selection of the grapes
Bottle: Borgognotta 0,75 lt
Yields Per Hectare: 65 quintals
Number of bottles produced: 15,000
Alcohol content: 13.5% Vol.
Total acidity (G / L): 5. 5
Vinification:In stainless steel containers at a controlled temperature
Fermentation temperature: 28 ° C Max.
Maceration: 25 days
Malolactic Fermentation: Yes
Aging: In French oak tonneaux, first and second passage, of 5 Hl for 18 months
Clarify: No
Filtration: Yes

Brand: Madonna Nera
Wine:
Brunello Di Montalcino
Classification: DOCG
Vintage: 2011
Production area: Montalcino
Soil type: prevailing skeleton with the presence of pebbles and clayey sands
Cultivation system: Spurred cordon
Vines used: 100% Sangiovese
Harvest: Manual at right ripeness with selection of the grapes
Bottle: Borgognotta 0,75 lt and Magnum 1,5 lt
Yields Per Hectare:  55 quintals
Number of bottles produced: 11.000
Alcohol content: 14,5%Vol..
Total acidity (G / L): 5. 49
Vinification:In stainless steel containers at a controlled temperature
Fermentation temperature: 28 ° C Max.
Maceration: 25 days
Malolactic Fermentation: Yes
Aging: In French oak tonneaux, first and second passage, of 5 Hl for 18 months
Clarify: No
Filtration: Yes

Brand: Madonna Nera
Wine: Rosso Di Montalcino
Classification: DOC
Vintage: 2014
Production area: Montalcino
Soil type: mainly skeleton with the presence of pebbles and clayey sands
Cultivation system: Spurred cordon
Vines used: 100% Sangiovese
Harvest: Manual at right ripeness with selection of the grapes
Bottle: Bordolese 0,75 lt
Yields Per Hectare: 60 quintals
Number of bottles produced: 10,000
Alcohol content: 14% Vol.
Total acidity (G / L): 5. 65
Vinification: In stainless steel containers at a controlled temperature
Fermentation temperature: 28 ° C Max.
Maceration: 25 days
Malolactic Fermentation: Yes
Aging: In French oak tonneaux, first and second passage, from 5-7 Hl for 12 months
Clarify: No
Filtration: Yes

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