Close
Use the FREESHIPPING *code and don't pay for shipping
Shopping Cart
Close

In the cart you have:

Your cart is empty


Vines Sangiovese ( %)

Color: Intense ruby ​​red with garnet reflections.
Smell: The nose expresses elegance, intensity and complexity. Notes of small ripe red and black fruits, morello cherry, violet. Then hints of aromatic and balasamic herbs on a spicy background.
Taste: On the palate the sip is enveloping, intense and powerful. Velvety tannins perfectly balanced with acidity for a full-bodied wine of great harmony and admirable persistence.
Food pairing: Perfect for important red meats and grilled game, first courses based on meat sauces and aged cheeses.

Tenuta Nuova was born from an innovative vineyard project planted in a territory south-east of Montalcino never experienced before and represents the desire to produce a Brunello with great personality: structure, finesse, quantity and quality of tannins, length, drinkability and potential of aging.
The soil, the microclimate, and the botanical realities typical of the Mediterranean maquis surrounding the vineyards are the perfect demonstration of the exceptional nature of the Tenuta Nuova terroir.
A well recognizable wine, awarded by the most important opinion leaders in the world: Wine of the Year for Wine Spectator, 100/100 Robert Parker, 100/100 James Suckling are just the most significant examples.

Vintage 2015: It will be remembered as a virtually manual year.
The winter was essentially mild with average temperatures and abundant rainfall in January and February. Sprouting occurred in the second week of April.
The second part of April and the entire month of May were rich in rainfall and sunny days: all this led to a regular development of the vegetative cycle, an excellent accumulation of water in the soil and a regular and prosperous flowering that ended in the last days of May. June and July were dry and warm slightly above average.
During the second week of August, rainfall took place which lowered the temperatures and greatly helped the ripening.
August and September continued with significant temperature variations between day and night which led to an almost perfect balance between acidity, tannins and grape sugar.
Harvest: Manual harvest in mid-September.
Vinification: Manual selection of the bunches before destemming and selection of the berries with optical selector. Spontaneous fermentation follows without the use of added yeasts and maceration assisted by frequent punching down. All this takes place in steel conical vats at controlled temperature for 24 days.
Aging: In large barrels for 18 months, then in bottle for a further 12 months.
Dry extract: 1,4.
Total acidity: 5,9.

Casanova di Neri

Last entries