Aisna Brunello di Montalcino, Tuscany, Italy 2017
La Gerla di Rossi Alessandro is a boutique estate representing a powerful family legacy in Montalcino. The Rossi family's connection to the territory began when Sergio Rossi moved from Milan to Montalcino in the early 1970s, establishing and managing the renowned Altesino and Caparzo estates with his cousin Giulio Consonno before founding La Gerla in 1979. Following his father's death in 2012, Alessandro Rossi established his own production from the family's 13-acre vineyard holdings in 1998. Under the expert supervision of legendary Tuscan winemaker Maurizio Castelli and his team of oenologists, Alessandro began vinifying a carefully selected portion of his grapes under the Aisna label starting with the 2012 vintage. The name "Aisna" means "Divine" in Etruscan—the ancient language of Tuscany—reflecting the family's philosophy that wine is something special to be enjoyed deeply. The estate's emblem depicts the Etruscan god Fuflun holding a cup of wine while Artames, goddess of nature's cycles and fertility, offers him grapes.
- WINEMAKER: Alessandro Rossi with consulting oenologist Maurizio Castelli and his professional team.
- FARMING: Deep pruning and severe restriction of production to just a few grape bunches per vine. Hand-harvesting with careful grape selection.
- VARIETY: 100% Sangiovese Grosso.
- TERROIR: The Altesi zone in northern Montalcino with western exposure. Vineyards are planted on hillsides at 270-320 meters elevation in the Colombaio Altesi area. The vines are trained using the cordon speronato system with 4,500 vines per hectare.
- VINIFICATION: Loose grape pressing followed by fermentation with 25 days of maceration on the skins. The wine is decanted annually before undergoing slow, continuous-flow bottling.
- AGING: Total aging of five years: 2.1 years in French oak casks of 2.25, 5, and 25 hectoliters (60% new oak), followed by at least six months in bottle before release.
- TASTING NOTES: Intense ruby color. The aromatics and palate are in evolution, displaying the complexity characteristic of traditionally crafted Brunello.
- FOOD PAIRINGS: Steak, game (particularly wild boar), roasted pork, duck, aged ham, and mature cheeses.
Production: 2,794 bottles of 750ml and 129 magnums of 1.5L. Serve at room temperature after keeping the bottle upright for at least 24 hours. Uncork 2 hours before serving or decant into a carafe. Ageability of 25 years
Aisna Brunello di Montalcino, Tuscany, Italy 2017
La Gerla di Rossi Alessandro is a boutique estate representing a powerful family legacy in Montalcino. The Rossi family's connection to the territory began when Sergio Rossi moved from Milan to Montalcino in the early 1970s, establishing and managing the renowned Altesino and Caparzo estates with his cousin Giulio Consonno before founding La Gerla in 1979. Following his father's death in 2012, Alessandro Rossi established his own production from the family's 13-acre vineyard holdings in 1998. Under the expert supervision of legendary Tuscan winemaker Maurizio Castelli and his team of oenologists, Alessandro began vinifying a carefully selected portion of his grapes under the Aisna label starting with the 2012 vintage. The name "Aisna" means "Divine" in Etruscan—the ancient language of Tuscany—reflecting the family's philosophy that wine is something special to be enjoyed deeply. The estate's emblem depicts the Etruscan god Fuflun holding a cup of wine while Artames, goddess of nature's cycles and fertility, offers him grapes.
- WINEMAKER: Alessandro Rossi with consulting oenologist Maurizio Castelli and his professional team.
- FARMING: Deep pruning and severe restriction of production to just a few grape bunches per vine. Hand-harvesting with careful grape selection.
- VARIETY: 100% Sangiovese Grosso.
- TERROIR: The Altesi zone in northern Montalcino with western exposure. Vineyards are planted on hillsides at 270-320 meters elevation in the Colombaio Altesi area. The vines are trained using the cordon speronato system with 4,500 vines per hectare.
- VINIFICATION: Loose grape pressing followed by fermentation with 25 days of maceration on the skins. The wine is decanted annually before undergoing slow, continuous-flow bottling.
- AGING: Total aging of five years: 2.1 years in French oak casks of 2.25, 5, and 25 hectoliters (60% new oak), followed by at least six months in bottle before release.
- TASTING NOTES: Intense ruby color. The aromatics and palate are in evolution, displaying the complexity characteristic of traditionally crafted Brunello.
- FOOD PAIRINGS: Steak, game (particularly wild boar), roasted pork, duck, aged ham, and mature cheeses.
Production: 2,794 bottles of 750ml and 129 magnums of 1.5L. Serve at room temperature after keeping the bottle upright for at least 24 hours. Uncork 2 hours before serving or decant into a carafe. Ageability of 25 years