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La Gerla was born from the passion of its founder, Sergio Rossi, a successful businessman in advertising and director of three top European branches of a renowned agency, who falls in love with this both bitter and sweet territory and becomes almost a true local loving his vineyards as if they were his children.

This man, with his mischievous and lively grin, knew how to create a little cru here in Montalcino where the most advanced technology unites with the knowledge of farmers and enologists to produce excellent products that come from the Tuscan land and become extraordinary thanks to the handiwork of man which plays a leading role at La Gerla.

 

The estate, which had the typical local name of Colombaio, belonged to the Biondi Santi family which achieved one of the best Brunellos of the area from there at the time. Sergio Rossi bought the land in 1976 and completely restructured it respecting its original environment. Shortly afterwards in 1978, he created and marketed the La Gerla brand.

 At La Gerla, despite big developments and multiple changes, much importance is still given to man and his feelings; listening to what the land murmurs every day, respecting its rhythms and catering to its needs. And maybe it is for this reason that during the last years La Gerla has achieved high scores in the best food and wine guides and in specialized magazines in addition to the praise from wine shops and restaurants.

 Maybe each of them, when they drink a glass of Brunello La Gerla or Birba, can sense in the bouquet, in addition to the hints of fruits of the forest or rosemary, a little bit of the heart put there by those who work the land. 

Sergio Rossi passed away in July 2011, but what he taught all of us will remain clearly impressed in our memory: in a special way, his great attention to the quality and to detail, which mostly make the difference in these wines, and his philosophy will continue to be a benchmark to allow us to continue to make exceptional wines.

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POGGIO DEGLI ANGELI

ANNATA 2014

Classification IGT Toscana Sangiovese

Vintage 2014

Location of Vineyards Hillside at 270-320 metres

Grape Variety 100% Sangiovese

Training System Spurred Cordon

Avarage Age of Vines 15 years

Cultivation Practices Deep pruning, calculated fertilization, limited production to 80 Ql per ha; grape selection and harvest by hand

Vinification methods Loose grape pressing; temperature controlled (30°C) during fermentation: 2 rackings every year, slow continuous flow bottling in sterilized conditions

Total acidity 6,30

Total dry extract 3000

Poliphenols 2800

Ageing (maturing) 4 months of in Slavonian wood than 1 month in bottles

Average yearly production 13300 bottles of 0.75 lt

Ageability 2 years

Bottle type Bordolese 450 gr. (15.8 oz)

Colore Intense ruby

Taste Harmonious, velvet rich and fruity

Perfume Delicate, fruity, fragrance notes of cherry and wild berries

Gastronomic combining Food pairin First course (pasta) roast meat, beef and pork grilled meat

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ROSSO DI MONTALCINO D.O.C.

ANNATA 2015

Classification Rosso DOC

Vintage 2015

Location of Vineyards Hillside at 270-320 metres

Grape Variety Sangiovese Grosso - Brunello

Training system Spurred cordon

Average Age of Vines 15 years

Cultivation Practices Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.

Vinification Soft pressing of grapes, temperature-controlled fermentation (30°C) and maceration (15 days), racking twice a year, slow continuous flow bottling in sterilized conditions.

Alcohol content 13,50%

Total acidity 5,70

Estratto secco totale 29,00

Polifenoli 2700

Ageing 1 year, eight months of which are in wood.

Bottle ageing 4 months before release

Average annual production 25.000 0,75 l bottles

Ageing potential 5 years

Bottle type 450 g Bordeaux

Colour Ruby red

Flavour harmonious, velvety

Food pairing Pasta, grilled pork and red meat.

Serving temperature 16 - 18° C

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BIRBA TOSCANA ROSSO IGT

ANNATA 2012

Classification Rosso Toscano IGT

Vintage 2012

Location of Vineyards Hillside at 270-320 metres

Grape varieties Sangiovese Grosso 100%

Training System Cordone speronato

Average age of vines 25 years

Cultivation Practices Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.

Vinificazione Spremitura soffice dei grappoli, controllo della temperatura in fermentazione (30°C), 2 travasi all'anno, imbottigliamento lento a caduta in camera sterile.

Alcohol Content 13,50%

Total acidity 5.94

Total dry extract 29.60

Polyphenols 2900

Ageing 14 months in French Allier-Vosge oak medium-toasted barriques, a third of which are new.

Bottle ageing 7 months before release

Average Annual Production 7,000 0.75l bottles

Ageing Potential 10 years

Bottle Type 600 g Bordeaux

Colour Very intense ruby

Flavour Dry, harmonious, round, velvety

Aroma Evolved fine fruits; vanilla and strawberry.

Food pairing Grilled and roast red meat; store sideways at room temperature at least 24 hours, serve after decanting in decanter.

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BRUNELLO DI MONTALCINO D.O.C.G

ANNATA 2010

Classification Brunello DOCG

Location of Vineyards Hillside at 270-320 metres

Grape Variety Sangiovese Grosso - Brunello

Training System Spurred Cordon

Average Age of Vines 25 years

Cultivation Practices Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.

Vinification Soft pressing of grapes, temperature-controlled fermentation (30°C) and maceration (15 days), racking twice a year, slow continuous flow bottling in sterilized conditions.

Alcohol content 14,00%

Total acidity 5,90

Total dry extract 32,00

Polifenoli 3200

Ageing 4 years, 3 of which are in 50-100hl Slavonian oak barrels.

Botte ageing 8 months before release

Average Annual Production 35.000 0,75lt bottles

Ageing potential 10 years

Bottle type 600g Bordeaux

Colour Ruby red tending to garnet.

Favour Dry, warm, velvety, harmonious, steady body and character.

Aroma Evolved that crumbles into shades of Parma violet and gladiolus, likens the humble fruits of the forest floor.

Food pairing 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.

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BRUNELLO DI MONTALCINO RISERVA DEGLI ANGELI D.O.C.G

ANNATA 2008

Classification Brunello di Montalcino DOCG Riserva

Vintage 2008

Location of Vineyards Hillside at 270-320 metres

Grape Variety Sangiovese Grosso - Brunello

Training System Spurred cordon

Average Age of Vines 25 years

Cultivation Practices Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.

Vinification Soft pressing of grapes, temperature-controlled fermentation (30°C) macro-oxygenation and maceration (15 days), racking twice a year, slow continuous flow bottling in sterilized conditions.

Alcohol content 14.50%

Total acidity 5,46

Total dry extract 32.50

Polyphenols 3150

Ageng 5 years: four of which are in 50-100hl Slavonian oak barrels

Bottle ageing 12 months before release

Ageing Potential 20 years

Bottle Type 600g Bordeaux

Colour Ruby red tending to garnet

Flavour Dry, warm, velvety, harmonious, steady body and character

Aroma Evolved that crumbles into shades of Parma violet and gladiolus, likens the humble fruits of the forest floor.

Food Pairing 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.

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BRUNELLO DI MONTALCINO RISERVA DEGLI ANGELI D.O.C.G

ANNATA 2011

Classification Brunello di Montalcino DOCG Riserva

Vintage 2011

Location of Vineyards Hillside at 270-320 metres

Grape Variety Sangiovese Grosso - Brunello

Training System Spurred cordon

Average Age of Vines 25 years

Cultivation Practices Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.

Vinification Soft pressing of grapes, temperature-controlled fermentation (30°C) macro-oxygenation and maceration (15 days), racking twice a year, slow continuous flow bottling in sterilized conditions.

Alcohol content 14.00%

Total acidity 5,60

Total dry extract

29.00

Polyphenols3400

Ageng 5 years: four of which are in 50-100hl Slavonian oak barrels

Bottle ageing 12 months before release

Average Annual Production 5.706 0.75l bottles, 400 1.5l Magnums, 40 3l Magnums

Ageing Potential 20 years

Bottle Type 600g Bordeaux

Colour Ruby red tending to garnet

Flavour Dry, warm, velvety, harmonious, steady body and character

Aroma Evolved that crumbles into shades of Parma violet and gladiolus, likens the humble fruits of the forest floor.

Food Pairing 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.