Place of production: Greppone Mazzi Estate and "le Logge" vineyards in Montalcino.
Soils: Hilly land of Eocene origin. Soil with abundant skeleton, poor in clay.
Microclimate: Characterised by high day-night temperature swings, especially during summer, which guarantees an ideal maturation process of the grapes.
Altitude: 210/460 meters above sea level
Growing system: Cordon trained
Vine densit: 5000 vines per hectare
Age of vineyards: The oldest vineyards date back to the mid 70's while the youngest are in the initial production phase. More than 50% of the vineyards have been replanted.
VINIFICATION AND AGEING
Harvest: Only the best grapes, selected during the manual harvest, are used for the production of "Greppone Mazzi" Brunello di Montalcino. Picking began in the first week of October and was slightly asnticipated compared to normal years. It was completed with several passages in the vineyards in order to pick the bunches at the right state of maturation. Yield of grapes per hectare: 6-6,5 tons.
Fermentation: The alcohol fermentation, aided by racking and punching down, took place in stainless-steel vats at a controlled temperature of 28/30°C for 2 weeks. It was followed by a further maceration on the skins for another 15 days.
Ageing: After completing the malo-lactic fermentation the wine was aged in 30/60 hl. oak casks for 36 months. After a brief rest in stainless-steel vats the wine was bottled and further refined for 8 months minimum.
Alcohol content: 14% vol.
Colour: Ruby red with garnet hues.
Aroma: Very intense and ample with notes of cherry, red current and mature plum accompanied by aromatic sensations of rosemary and time. The inviting scents of plain chocolate, figs and nuts in honey give the bouquet an incredible depth while the spicy hints of cloves and leather gives the finish a deliciously ethereal touch.
Tasting profile: If tasted young, the Brunello di Montalcino Greppone Mazzi is pleasantly tannic with a massive structure and dominant notes of fruit in alcohol and plums, with hints of vanilla spices deriving from the long ageing period in oak.
In time the wine becomes more harmonious and smooth, revealing intriguing notes of cinnamon, cloves, marmalade and caramel. The extremely long aromatic persistence is characterised by an extraordinary finesse and elegance.