Col d'Orcia, Olmaia Cabernet, Sant'Antimo DOC (bio) 2018

Col d'Orcia

Col d'Orcia, Olmaia Cabernet, Sant'Antimo DOC (bio)
2018

  • Organic
Country
Italy
Regulated designation
Denominazione di origine controllata (DOC)
Region
Tuscany
Varietal(s)
Cabernet Sauvignon 100 %
Alcohol percentage
14.5%
Colour
Red
Sugar
Dry
Sugar content
1.7 g/l
Producer's website

About this winery

Col d’Orcia literally means the hill overlooking the Orcia River. The Orcia River marks the South West border of the Brunello di Montalcino territory and the name of the farm is intrinsically linked to the physical location were the vineyards are planted. It is the mission of Col d’Orcia to produce the best possible wines that the exceptional combination of soil and climate of this part of Montalcino can achieve.

See the Col d'Orcia detail page for more information on this brand

Product notes

Altitude moyenne : 350 m au-dessus du niveau de la mer. Colline de Sant'Angelo orientée sud-sud-ouest.

Production notes

Fermentation in 50 hl stainless steel vats. Approximately 20 days of maceration at a controlled temperature of 25-28 °C. Two daily pump-overs and three long ‘délestages’ on the 3rd, 5th and 7th days of fermentation were carried out. Malolactic fermentation took place in stainless steel vats. The wine was then transferred directly to barrels.

Tasting notes

A deep ruby red wine with bright purple highlights, Olmaia expresses all the elegance of Cabernet Sauvignon grown in Tuscany. Its bouquet is intense, refined and complex, blending typical aromas of ripe pepper with perfectly integrated spicy and vanilla notes, resulting from controlled ageing in oak barrels. On the palate, the structure is full-bodied and balanced, supported by ripe, silky tannins. The aromatic expression evolves towards delicate and persistent woody flavours, accompanied by a remarkable freshness that prolongs the pleasure on the finish. This characterful wine is ideal with grilled red meats, such as fillet of beef with green pepper, but also with game dishes, roast lamb or mature cheeses. It is recommended to serve it between 16 and 18°C to fully appreciate its richness and harmony.