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Pian dell'Orino - The Organic Directory
The Organic Directory

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Pian dell’Orino

Pian Dell Orino

2013 Pian dell’Orino Rosso di Montalcino

Vineyard: The grapes for the 2013  Rosso di Montalcino come from three vineyards: Scopeta, Pian dell’Orino and Pian Bassolino.
Orientation: Scopeta – 340m in elevation. Southeast exposition. Pian dell’Orino – 501m in elevation. South-Southeast exposition. Pian Bassolino – 340m in elevation.Southwest exposition.
Soil: The origin of this soil goes back to the Cretaceous period. The vines grow on clayey, in part very calcareous soil (marl) with a lot of easily crumbling rock fragments.
Vinification: After manual harvest, the grapes are carefully selected on their sorting table. Once in the barrel for vinification, the fermentation began after only three to four days. Spontaneous fermentation started slowly but continued persistently. The must macerated for a bit more than three weeks before being transferred into 25HL and 15HL Slavonian oak casks.
Aging: Aged in 25 Hectolitre and 15Hectolitre  Slavonian oak casks for 21 months.
Production: 5,300 bottles produced. (440 cases)

Reviews for  2013 Pian dell’Orino Rosso di Montalcino

 93 Points Vinous

“Pian dell’Orino takes Rosso di Montalcino to another level with their sublime 2013. Bright, focused and wonderfully articulated, the Rosso literally bristles with energy. Sweet red cherry, raspberry, rose petals and blood orange are all beautifully delineated in the glass. What a striking, gorgeous wine this is.”

2009 Pian dell’Orino Brunello Di Montalcino

Vineyard: Sourced from the vineyard Pian Bassolino — Bassolino di Sopra e Sotto.
Orientation: 340 m in elevation. South-southwest exposition. At a 13 degree incline.
Soil: The soil is clayey, calcareous marl and rich in rock fragments.
Viticulture:  Hand-harvested between September 22 and October 2.
Vinification: Like every year, our grapes underwent a very thorough selection process on the table. The fermentation didn’t’ begin until four days after the grapes were destemmed. The spontaneous fermentation proceeded quite slowly and it took 3 weeks until all the sugar had been transformed. The maximum temperature during fermentation reached only 29°C. The must macerated for 3 weeks on the skins. At the end of the first week of October, the young wine was drawn off.
Aging: The malolactic fermentation took place in oak in November 2008, soon after the alcoholic fermentation. The wine then matured in 3 25 hl (6600 US gallons) oak barrels for 42 months. As always, neither artificial yeast nor any other enzymatic or technological additives were used during the whole process of transformation of the wine, in order to maintain the characteristic taste of the vineyards where the grapes come from.


Reviews for 2009  Pian dell’Orino   Brunello Di Montalcino

93 Points  IWC

” Good bright medium red. Captivating aromas of red cherry, violet, licorice and tobacco are complicated by a note of gunflint. Lush and sweet but with outstanding definition and lift to the flavors of raspberry, red cherry jelly, minerals and mocha. The juicy, long finish features smooth, sweet tannins that expand with air and repeating notes of red cherry and flint. A fleshier than usual style of Brunello for owners Jan Erbach and Caroline Pobizer, but this creamy, ripe wine is once again one of the handful of top wines of the Denominazione. In fact, Erbach told me he much prefers this wine to the wonderful ’08 he made last year.”

 91 Points Vinous

“The 2009 Brunello di Montalcino is supple, fleshy and resonant. Dark red cherries, violets, new leather and spices are some of the notes that take shape in an easygoing wine to drink while some of the more important recent vintages rest in the cellar. The 2009 saw an unheard of seven weeks on the skins. There will be no Riserva in 2009”.

2011 Pian dell’Orino Brunello di Montalcino Vigneti del Versante

Vineyard: The 2010 “Vigneti del Versante” was sourced from their estate vineyards Pian Bassolino and Cancello Rosso — both in Castelnuovo dell’Abate.
Orientation: Both vineyards are facing South-Southwest and are at 340m in elevation.
Soil: The soil is clayey, calcareous marl and rich in rock fragments.
Viticulture: Certified Biodynamic. Hand-harvested between September 24 and October 3.
Vinification: After manual harvest, the grapes are carefully hand-selected on the sorting table.The fermentatino began two days after the grapes were destemmed. Spontaneous fermentation proceeded slowly but steadily and took more than six weeks until all of the sugar had been transformed. The must macerated for a further three weeks on the skins.
Aging: The wine aged in two 25HL oak barrels for 45 months.
Production: 6,094 bottles, 255 magnums and 15 double magnums were produced.

Notes: Since the 2004 vintage, Pian dell’Orino has classified their vineyards taking into consideration different aspects. According to them, the quality of every wine is related to aspects of a certain vineyard or part of a vineyard. Geological and lithological (releated to the study of rocks) parameters, soil texture, inclination, waters upply are only some o fthe paramters they considered. They chose the name “Vigneti del Versante” for the name of their Brunello di Montalcino. This name indicates simply that the grapes for this Brunello come from their own vineyards, all situated in the same macro-zone on the South-East slope of Montalcino.

93+ Points Vinous

“The 2011 Brunello di Montalcino Vigneti del Versante offers lovely density and richness, but it also comes across as a bit monolithic and not totally put together just yet, an impression that is reinforced by a slight hint of reduction in the bouquet. With time in the glass, the sweet red cherry and plum fruit begins to emerge. Tobacco, rose petal and orange peel add the closing shades of nuance. Readers should plan on giving the 2011 at least a few years in bottle, which should allow the wine to settle down a bit. In 2011, all of the fruit went into this single Brunello.”


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MatthewRinkerman • May 7, 2016

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