An excellent terroir and passion, and these are the factors that distinguish wines of excellence. Almost 100 years after the establishment of his estate, Elia Palazzesi continues to make wine the way it used to be made, guided by tradition, with the added value of organic certification.

Lo Spepo I.G.T.

Rather intense and deep ruby red with lively and bright rim. Spicy and fresh bouquet with decisive notes of sage and Mediterranean herbs. Very soft and big start in the mouth, pleasant, it opens on the palette to even richer spicy hints. Medium concentrateci wine on the finish, stili soft and present tannins but velvety.

Soil
Lo Spepo originates from medium textured soil with pebbly structure.

Altitude and Slope
The vines are locateci in the southwest at 130 m ASL with slope varying between 5% and 10%.

Varietal: 100% Sangiovese Grosso

Training System: Spurred Cordon

Plant density: 3100-4180 plants/ha

Production
Harvested at the end of September or beginning of October, grapes undergo soft pressing, ferrnentation in temperature-controlled stainless steel vats at 25°-28° and extraction of the noble compounds from the skin with the help of periodic pumping-over. Maceration on the skin lasts about 18 days.
Vinification is followed by 4 months in stainless
steel vats and another 4 months in the bottle before being released on the market.

Rosso di Montalcino D.O.C.

Red tending towards amaranth, good depth, bright on the rim. Very elegant, mature and convincing bouquet with varietal notes of tealeaves and bay leaf. Mature grassy attributes prevail, made more complex by the light ageing in big French oak barrels. Fresh decisive start with good acidity and good aromatic retum. The great structure succeeds in sustaining the compact tannins of Sangiovese di Montalcino.

Soil
Rosso di Montalcino originates from medium textured soil with pebbly structure.

Altitude and Slope
The vines are locateci in the southwest at 130 m ASL with slope varying between 5% and 10%.

Varietal: 100% Sangiovese Grosso

Training System: Spurred Cordon Plani density: 4180 plants/ha

Production
Harvested at the beginning of October, grapes undergo soft pressing, ferrnentation in temperature-controlled stainless steel vats at 25°-28°and extraction of the noble compounds from the skins with the help of periodic pumping-over.
Maceration on the skins lasts from 15 to 18 days. Rosso di Montalcino ages for 6 to 7 months in big Slavonian oak barrels with periodic racking and fora few months in the bottle before being released.

Brunello di Montalcino D.O.C.G. Riserva

Good intense colour, our best expression of Brunello.
lmmediately impacts the senses in a subtle explosion of pleasures from tobacco to cocoa to liquorice with notes of rhubarb and cloves. lts strong territoriality also reveals itself on the palate with cohesive balance of structure and acidity, one never dominating the other, taking the wine towards new and ever more splendici evolutions. Truly a wine to lay down.

Soil
Brunello di Montalcino Riserva Elia originates from soil that is composed of clay loam, rich in pebbles giving it slight water stress in the final phase of maturation.

Altitude and Slope
The vines are locateci to the southwest at 130 m ASL with slope varying between 5% and 10%.

Varietal: 100% Sangiovese Grosso

Training System: Spurred Cordon Plant density: 4500 plants/ha

Production
Harvested at the end of September or beginning of October, grapes undergo soft pressing, ferrnentation in temperature-controlled stainless steel vats at 25°-28° and extraction of the noble compounds from the skins with the help of periodic pumping-over and racking.
Maceration on the skins lasts between 21 and 24 days. The wine is aged for 36 months in new medium-sized barrels. Before releasing, the wine ages in the bottle for 18 to 24 months.

Brunello di Montalcino D.O.C.G.

Red with good depth and intensity. Rim, denoting ageing, tends to terracotta in colour, then garnet. Very intense fragrances, expanded by a reducing ageing process which amplifies the hints of tobacco and lavender, typical of a prime Sangiovese. Soft and rich at the start with very good structure, generous and lingering, very persistent finish. Aromas are also fully expressed in the mouth with the presence of balanced wood exalting the aromatics of the variety.

Soil
Brunello di Montalcino originates from soil thai is composed of clay loam, rich in pebbles giving it slight water stress in the final phase of maturation.

Altitude and Slope
The vines are locateci to the southwest at 130 m ASL with slope varying between 5% and 10%.

Varietal: 100% Sangiovese Grosso

Training System: Spurred Cordon Plant density: 4500 plants/ha

Production
Harvested at the end of September or beginning of October, grapes undergo soft pressing, ferrnentation in temperature-controlled stainless steel vats al 25°-28° and extraction of the noble compounds from the skins with the help of periodic pumping-over and racking.
Maceration on the skins lasts between 18 and 21 days. The wine is aged for 24 months in medium-sized barrels and tonneaux. Before releasing, the wine ages in the bottle for 8 to10 months.

Montalcino – Siena – Tuscany – Italy

Address:
Via di Barberino, 242
50041 Calenzano – Italia

Phone:
(+39) 055 881 9930

Email:
leselezioni@c500.it

Lets stay in touch!
For info or orders

Email:
leselezioni@c500.it

or fill out the simple form below