Tenuta Collosorbo

Castelnuovo dell'Abate | Toscana

 

collosorbo_producerThere are few Montalcino wineries with as noble or as long a history as Tenuta Collosorbo. The Ciacci family has been involved in winemaking in the Montalcino area since the late 1800s.

The family expanded their holdings, between the ancient abbey of Sant’Angelo in Colle and Castelnuovo dell’Abate—unquestionably some of Montalcino’s finest terroir—over the years until in 1995, it was split among different parts of the family. Collosorbo was born from this division, having originally been part of the historic Tenuta di Sesta estate.

What sets Collosorbo apart from other Brunello wineries is its unrivaled terroir. The estate’s three very distinct soils, while found separately in the Brunello appellation, are rarely, if ever, found under one winemaking ‘roof.’

Winemaking at the estate follows a natural rhythm and wines are crafted with as little intervention as possible—a breath of fresh air considering the obsession with technology we’ve seen expressed in so many cellars in Toscana. A collection of mostly old neutral foudres allows the wines to evolve slowly in the family’s cool cellar, built by hand ages ago beneath the walls of the estate’s ancient castle.

Even though Collosorbo’s winemaking roots reach back centuries, winemakers Lucia Sardo Suterra and Laura Sardo Suterra have brought Brunello here into the 21st century by simply focusing on the basics. Respecting and nurturing the estate’s exceptional terroir and focusing on Sangiovese Grosso as Brunello’s single grape make for compelling, convincing wines.

FARMING & WINEMAKING

Estate vineyards differentiate themselves from other Brunello terroir by combining three of the region’s soil types: red clay (iron-rich), gray ‘galestro’ (crumbly schist, very mineral) and limestone/sand (contributes body). Grapes are harvested by hand in small crates. Grapes are lightly crushed and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Wines are aged in a combination of Slavonian oak casks and French oak barrels, the percentage of each determined by the wine requirements and the vintage conditions.

RED WINES

Rosso di Montalcino

A selection of pure, ripe Sangiovese fruit from estate Brunello di Montalcino vineyards. Aged in a combination of Slavonian and French oak casks (from 12HL to 54HL) for one year; aged in bottle for eight months.

 

Brunello di Montalcino

A classically poised, precise Sangiovese from the region’s most expressive terroirs. Aged in a combination of Slavonian and French oak casks (from 12HL to 54HL) for two years; aged in bottle for one year.

 

 

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Brunello di Montalcino Riserva

More depth, more grace, more soul.  A selection of Sangiovese from the estate’s highest-elevation terroirs. Aged in a combination of Slavonian and French oak casks for three years; aged in bottle for one year.

 

Established: 1995
Winemaker: Laura Sutera Sardo
Region: Italia • Toscana • Castelnuovo dell’Abate
Vineyard size: 35 acres

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