Wine Nearco, Sant' Antimo DOC, 2003
Wine red ruby color.
The wine has a harmonious, fruity taste with a long, soft finish.
The wine has a complex aroma with notes of ripe berries, vanilla and spices.
The wine goes well with red meat, lamb, game, duck breast on the grill.
Vineyards in Montalcino located in the southern and south-western parts of the rolling hills of Sant 'Angelo in Colle, at an altitude of 350 meters above sea level. Soils are mainly limestone, with the presence of pebbles.
Merlot, Cabernet and Syrah that are used in the production of "Nearco", which translated from Greek means "new leader", are clones of French origin. Selected for "Nearco" grapes carefully sorted in the basement of Count d'Orcia. Fermentation is carried out three varieties separately in stainless steel tanks at a low of 100 and 150 hectoliters. The broad shape of the tank allows for more contact with the grape skins for optimum extraction of polyphenols. Maceration lasts about 20 days at a controlled temperature not exceeding 30 degrees. Malolactic fermentation is done in barrels. Wine is aged 18 months in new 225-liter oak barrels from Allier and Tronze. After 12 months of exposure is assembled grades then returned to the wine barrel for another 6 months.
Tenuta Col d'Orcia - known winery in Montalcino, vineyards history which began in the first half of the XVII century, when the family of noble knights Siena Ciaia settles in Sant'Angelo and acquires the property of Colle. Shirilis their land from year to year. Today it is 540 hectares of rolling countryside on the southern slopes of Montalcino. In 1973 Count Alberto Marone Cinzano gets Col d'Orcia in order to contribute to its development and approval of the global market.
High density planting vines and the choice of rootstock adapted to the characteristics of each parcel of land, and the scrupulous care, based on the characteristics of each vineyard, provides high quality grapes, full of color and tannins. Aging of the wine takes place in French oak barrels.
Col d'Orcia not only produces fine wines, but also constantly involved in research whose primary purpose is to optimize the quality of the grapes. Together with the University of Florence and Professor Attilio Sienese from the University of Milan they learn planting, clonal selection and communication vines with the perfect terroir. The result was the discovery and development of such famous wines as Brunello di Montalcino, Moscadello di Montalcino, Sant'Antimo and the Chianti.