Podere Il Cocco Toscana
- The Wines
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Rosso di Montalcino
. . . . . . . . . . . . >Located in some of the highest elevated vineyards in Montalcino and never more important than now with climate change. Hand harvested fruit always. Wild yeast and spontaneous fermentation starts the winemaking process, the wine is racked into 500L barrels and aged for 1 year and undergoes NO filtration or clarification. . There are no separate vineyards or grapes for their Rosso only during the ageing process is it determined what will become the 2 different wines - the same fruit is used for Brunello. Only 2k bottles are produced annually.
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Brunello di Montalcino
. . . . . . . . . . . . >If you had to describe the wines, especially the Brunello di Montalcino of Podere Il Cocco, the most descriptive word would be elegant. The wines surely carry the classic notes from the Brunello zone but the wines themselves are separate and distinct, given to the preponderance of too many estates producing wines that are overly extracted. This coupled with climate change, and the explosive growth of wineries located in lower altitudes in the zone is giving the area a black eye. Il Cocco is looking to change that! Located in some of the highest elevated [around 600M] vineyards in Montalcino which was never more important than now due to climate change. Two of the most important Italian names in wine recently bought vineyards next to Il Cocco. Hand harvested fruit always. The property is size is only 4hectares which are located around the old farmhouse. The oldest are over 40 years old. The soils are calcareous with a bit of clay. Always wild yeast and spontaneous fermentation start the winemaking process, then the wine is racked into 500 hl barrels and aged for 3 years and undergoes NO filtration or clarification. The wines are organic since 2000 though Giacomo Bindi the owner and winemaker also studies biodynamics and uses some of those practices too. Giacomo said he is not dogmatic about his approach but wants to make the best and healthiest wine possible. Giacomo's family have grown grapes and sold them off for 4 generations but when he was 19 y.o. he decided he wanted produce his own family's wine. At the moment he produces about 10k bottles for the entire estate and 5k are Brunello di Montalcino. He also produces about 500 liters of olive oil, a small quantity of honey and a few ounces of saffron. In addition to agricultural production we take care of hospitality with a restaurant with 20 seats and the oldest farmhouse in the area, dating back to the 14th century.
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