Brunello di Montalcino

 


 

Soil composition: stony, marl, rich in pebbles in the southwest and southeast.

Training system: bilateral spurred cordon.

Vine density: 4,600 buds/ha

Yield: 60ql/ha

Area of production: Montalcino. 

Grape variety: 100% Sangiovese

Appellation: D.O.C.G.

Harvest: September-October.

Vinification: intense initial pumping-over with controlled temperature at 30°C, medium-long maceration on the skins with long rest on the skins. Malolactic fermentation concludes immediately after drawing off.

Ageing: 30 months in 7-25hl Slavonian oak barrels

Alcohol content: 14%


Tasting Notes 

Color: intense ruby red with limpid garnet highlights.

Aroma: austere and enveloping with hints of the wood it is aged in, well-integrated with ethereal aromas.

Flavors: very tannic and structured, soft yet powerful with strong and decisive character.


Recommended: served between 16-18°, open the bottle at least one hour before, even better decant and drink (with wild game, stews, mushrooms, truffle and aged cheese).





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