The unusual name and elegant stylized image that identify this wine were inspired by the plough blade – “coltro” in Italian – that turns the soil to free it from the stones and make it fertile. The tilled, cultivated soil produces Sangiovese, Cabernet and Merlot grapes.
PRODUCTION DISTRICT: Tuscan hills.
ALTITUDE: 200–250 metres above sea level.
TYPE OF SOIL: Various types of well-aspected soils (alberese, galestro, marly limestone and clays) bring wines rich in aromas and complexity.
TRAINING SYSTEM: Guyot and spurred cordon.
HARVEST: Grapes are harvested in early October.
WINEMAKING METHOD: Destemmed grapes are fermented with the traditional on-the-skins method, topped up with a small amount of whole Bordeaux grapes. Controlled temperature fermentation lasts about 10 days, during which time careful pumping over is performed.
AGEING: After first racking, cellar ageing includes time in small containers.
SENSORY PROFILE: Ruby red colour with crimson hues and a heady fragrance with tempting forest berries, iris and violets on the nose; the soft, charming, easydrinking flavour serves up a pleasant lingering finish with of blackberry and raspberry.
RECOMMENDED CELLARING: 3 years in bottle, laid down in a dark cellar.
FOOD PAIRING: Cured meats, flavoursome meat-based starters, fresh Pecorino cheese.