Winemaking
Fermentation is carried out over roughly 20 days at a controlled temperature between 25 and 28 °C in stainless steel tanks. The Olmaia is then aged over 18 months, 95 percent in French oak barrels and 5 percent in American oak barrels, followed by 8 months of maturing in bottles.
Our tasting note
The Olmaia has an intensive, ruby-red colour. The unbelievably lush fruit of blackcurrant, cassis liqueur and the fully-ripe blackberries are accompanied by influences such as liquorice and juniper, as well as heavenly mineral under tones. The Olmaia is initially very rich and ripe on the pallet, while still being elegant and perfectly balanced. Also wonderfully smooth in its finish, with vital freshness and carefully-balanced tannins.
Col d'Orcia
The Tenuta Col d Orcia is one of the most historic and well-cultivated vineyards in Montalcino. The estate has over 142 hectares of wine-growing land, whereby the majority is planted with Sangiovese, the unique wine variety for Brunello di Montalcino. Since 1973 the vineyard has beenunder the ownership of the aristocratic family of Marone Cinzano, and in 2010 switched over fully to biodynamic winemaking. Today Col d Orcia is one of the largest organic vineyards in Tuscany.
