Brunello di Montalcino
TYPE OF FARMING:
Manual, in the first ten days of October
The destalked and crushed grapes are placed in temperature-controlled stainless steel vats and inoculated with indigenous yeasts; the fermentation is carried out with a long maceration and frequent pumping of the must over the skins.
Following fermentation, the wine remains for 36 months in 30 and 50 hl Slavonian oak casks. The wines are then blended together and left resting again for few months before bottling and then 4 months bottle aging before release.
It has a deep ruby colour, with a very faintly garnet hue. The nose opens up with ripe wild berry notes, followed by suggestions of tobacco, cloves, dried flowers and a slight leathery tone. On the palate it is immediately fruity, alcoholic and mouth-filling, with rich, well-knit tannins that are still lively and tenacious.
Sizes and special packaging 75 cl Bordeaux-style bottles