Officium, Brunello di Montalcino DOCG
POGGIO SCUDIERI, Officium, Brunello di Montalcino DOCG
Brunello Officium is the result of careful organoleptic research on Sangiovese Grosso and attentive cultivation of this grape in a particular area of Montalcino, where the soil is rich in fossils, marl and limestone, and has a medium clayey mixture with limestone and tuffaceous schists. The wine is fermented in steel vats with selected yeasts and macerated for 20 days with continuous pumping over and delestage. This is followed by long aging in large casks and a subsequent period of aging in cement and steel. Due to its Sangiovese Grosso grape origin, Officium has a garnet red colour. On the nose, it features the fragrance of spices, berries and small red fruits while on the palate, it is fresh and crisp, with polished tannins and a long balsamic finish.
Type of soil
Soil rich in fossils, with marl and limestone, medium clay mixture, rich in limestone, with toface schists. Calcareous soil with a tendency to be poorly fertile and not very deep. Soil of Eocene origin, with sub-alkaline pH, with medium consistency.
The grapes are destemmed and lightly crushed to open the berry, then placed to ferment in steel vats filled to no more than two-thirds of their capacity. Fermentation is carried out with selected yeasts for about 12-15 days at an initial temperature of 18°C up to 27°C. This is followed by a maceration period of about 20 days at 28-30°C. Pumping over and delestage are carried out to aid the extraction of the noble substances from the skins.
It ages 36 months in large barrels according to the vintage and 1-2 years in cement and steel tanks. Aging of at least 4 months in the bottle. On sale after 5 years from the harvest year.
Ruby red colour with hints of garnet. On the nose, it has the fragrance of spices, small red fruits, berries, and underbrush. Juniper, humus, light nuances of flowers, and hints of licorice and black pepper. On the palate, it is crisp and fresh, medium-bodied, with good acidity and well-integrated tannins. It closes with balsamic and spicy notes.
Red meats, braised meats, and game, aged and blue cheeses.
Grapes: 100% Sangiovese grosso
Production area: Montalcino
Altitude: from 250 to 400 m a.s.l.
Alcohol: 14.5% VOL
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