Brunello di Montalcino
La Gerla was born from the passion of its founder, Sergio Rossi, a successful businessman who fell in love with his vineyards, caring for them as if they were his children. The vineyards at La Gerla lie right on the Montalcino hill at 320 meters above sea level, right where the slope softens; a small winery, which, since its founding in 1976 has become a great cru of this Tuscan territory surrounded by the Orcia and Ombrone Valleys, looking out to Buonconvento and Siena from the winery door. The estate previously belonged to the Biondi Santi family and produced one of the best Brunellos in the area. Sergio Rossi bought the land in 1976 and completely restructured the winery, respecting its original strengths while updating modern technologies. The property extends over a total of 11.5 hectares and is complemented with big, modern cellars equipped with the latest technologies. Sergio Rossi passed away in July 2011 but left behind a deeply respected legacy and winery. La Gerla works to manifest Rossi’s philosophy of great attention to quality and detail in everything they do. Alberto Passeri now oversees winemaking and operations at La Gerla, faithfully carrying on Sergio Rossi’s founding vision and proud to boast that La Gerla is the only family owned property in Montalcino working with the original Biondi Santi (BBS) Sangiovese clones.
Intense ruby verging on garnet. Fruity, dry, warm, velvety, harmonious, steady body and soul. Intense, ethereal melting into scentdìs of sweet violet and iris, recalling the berries growing in the woods. Red meats, preferably wild game; to serve, store sideways at room temperature at least 24 hours beforehand, cork two hours in advance, decant and serve in decanter
Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.
Soft pressing of grapes, temperature-controlled fermentation at 30° C and maceration for 15 days, racking twice a year, slow continuous flow bottling in sterilized conditions.
Aged for 4 years, 3 of which are in 50-100hl Slavonian oak barrels. Aged in bottle for 8 months.