2016 Alteni di Brassica
The Gaja family made history once again when it planted Sauvignon Blanc in the Barbaresco appellation in 1983. Today the fruit for.
2016 Rossj-Bass
2016 Rossj-Bass. This wine is produced from grapes grown in several estate-owned vineyards. The Rossj vineyard planted in 1984
gaja pieve santa restituta - brunello di montalcino vintage 2016
2016 was quite rainy until June; the rainfall and the average normal temperatures led to an increase of the vigour of the vines but didn't affect the
2016 DaGromis
2016 DaGromis. The vineyards used for this wine were acquired by GAJA in 1995 from a family named Gromis hence the name
2016 Sito Moresco
Sito Moresco is GAJA's only true Red Blend wine from Piedmont. Nebbiolo and Barbera are blended with Merlot and Cabernet in this wine to deliver greater
92pts 92pts
2016 Promis. The proprietary name Promis (pronounced proh-MEESS) was created by the Gaja family to denote commitment expectation
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Greenwood Mme Xue M Gaja Mme Sebutinde M Bhandari juges; Mme Charlesworth juge ad hoc; M Couvreur greffier * * * Le dispositif de l'arrêt (par
[PDF] gaja pieve santa restituta - brunello di montalcino vintage 2016
In the 2016 vintage Brunellos are complex and captivating The wines are characterized by deep ruby colors pure and vivid aromas they are structured but also
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7 sept 2020 · Les grands arrêts de la jurisprudence administrative (dit le « GAJA ») ; Paris Dalloz ; 2019 (22e éd ) ; BRAUD Xavier Cours de droit
MONTALCINO - PIEVE SANTA RESTITUTA
2016 was quite rainy until June; the rainfall and the average normal temperatures led to an increase
of the vigour of the vines but didn't affect the fruit-set of grapes, which occurred quite regularly and provided a homogenous ripening period. The summer was mostly warm and dry (average temperature of 35°C), a unique heavy and refreshing rainfall occurred in August. Appropriate agronomical techniques (cutting the cover crops, mulching and late leaf removal) and strong diurnal temperature exchanges during the ripening period, allowed a slow and even maturation of the grapes. The harvest (with an average temperature of 30°C) started on September 14th and finished on October 6th. The Sangiovese grapes showed high acidity and low pH, balanced concentration of the sugar and good phenol characteristics (colour and tannins). The wines show freshness, good tannic structure and high acidity, intense and vivid colour and great elegance.NEW RELEASE
In the 2016 vintage, Brunellos are complex and captivating. The wines are characterized by deep rubycolors, pure and vivid aromas, they are structured but also fine and gracious with lively freshness and
gentle tannins.CLIMATE AND HARVEST
The 2016 season started slowly, with cool temperatures and frequent rains until June. The summer wasmostly warm and dry (average temperature of 35 °C), a unique heavy and refreshing rainfall occurred
in August. Strong diurnal temperature exchanges during the ripening period contributed, together with
appropriate agronomical techniques, to a slow and even ripening of the grapes. The harvest (with an average temperature of 30 °C) started on September 14th and finished on October 6th.Tasting notes:
2016 Brunello has a deep and glowing garnet color. It is refreshing and still grapy,
with intriguing notes of raspberry and strawberry. Complex and intense on the nose, it shows a well-defined hint of white pepper. The entrance is voluptuous with sweet pure fruit. The tannins are easily
detectable but velvety. It is a harmonious and gentile wine, of immediate pleasantness.Vineyards:
Part of the grapes from Rennina and Sugarille vineyards are blended with those fromTorrenieri, in the north-eastern area of Montalcino. While the soil in Rennina and Sugarille is clayey-
calcareous with high amounts of galestro, the ground in Torrenieri is a mixture of clay, tuff and sand.
Appellation:
Brunello di Montalcino D.O.P.
Grape variety:
100% Sangiovese.
Winemaking method:
The grapes from the different vineyards ferment and macerate separately for around three weeks. After 24 months of ageing in oak, the wines are blended and then aged for another six months in concrete vats.First vintage produced:
2005.GAJA PIEVE SANTA RESTITUTA
BRUNELLO DI MONTALCINO
VINTAGE
2016quotesdbs_dbs42.pdfusesText_42
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