Rosso di Montalcino Cru Gauggiole 2020
Rosso Gauggiole Cru is the cherry-pick of grapes from different parcels of vineyards, located in the north-east part of the estate, ranging from 250 to 350 m a.s.l. The name derives from the location of the vineyards, historically titled after the farmstead of the same name. Soils in this area are fresh and not overly clayey, and the northeast aspect mitigates the power and heat that are typical of vineyards, which are not located at high altitude.
The 2020 vintage
The 2020 harvest at Castiglion del Bosco was characterized by a dry winter, with below-average rainfall, but we recovered widely in May, which was quite cool and rainy. This helped the plants in their first vegetative phase. This year’s harvest is distinguished by a particularly hot and dry.
The first precipitation arrived at the end of August, which was essential to start evaluating and observing the ripening of the grapes. From this moment, however, the temperatures did not drop and there was not enough thermal excursion between day and night to hold back the ripening process.
Tasting notes
“The wine has a bright and vibrant red color. On the nose, fresh red berry fruits are enriched by delicate herbaceous notes. In the mouth, it is well structured with red fruit aromas such as cherry, floral nuances of violets and some pepper notes on the finish. The wine is well balanced on the palate with delicate tannins and good aging potential.” – Cecilia Leoneschi, October 2022
Appellation: Rosso di Montalcino DOC
Grapes: Sangiovese 100%
Harvest period: Began on September 16th
Soil profile: Medium textured with clay
Elevation: 300 metres above sea level
Training system: Guyot
Vineyard density: 4,500 vines/ha
Vineyard yield: 70 q/ha
Maturation: 6 months in stainless steel tanks, 18 months in concrete tanks and 4 months in bottle
Production: 17.000 bottles in 0.750 formats and 250 magnums
Alcohol volume: 15%
Rosso di Montalcino Cru Gauggiole 2020
30,00€
Food Pairing
Spaghetti, Calamari Zimino, Cream of Lardo, Oyster with Squid Ink
Pairing the new Rosso di Montalcino Gauggiole with Spaghetto, Calamari Zimino, Cream of Lardo and Oyster with Squid Ink best summarizes the balance between the freshness of the wine and the dish, alike in intensity and brilliance, as well as the contrasts between the recipe’s sweetness and the pleasing sharpness of a young, vibrant Sangiovese. This wine comes from a selection of the best grapes grown in the vineyard of the same name, located in the northern part of the estate, which acquires greater complexity and body in this new expression.
Recipe by Matteo Temperini, Executive Chef at Ristorante Campo del Drago
