In a classic appellation as Montanino, w# follow a realy
unique approach. Only top quality and extremely age
worthy clones of Sangiovese are used for the production
of our Brunello di Montakino.
Grapes are hand harvested in small crates and vinified
In stainless steel tanks with temperature control.
Gentle extraction techniques as punching down and
delestage are used in combination with a long maceration
on the skins - almost two months - to exalt the qualty of the
fruit and the expression of the terror.
Our Brunello di Montalcino spends 36 months in oak and
at least 12 months In bottle, before being released to the
market. An impressive array of barrels from top tonnelleries
(Gamba, Baron. Taransaud, Grenier. Klaus Pauska) is used
to create the final blend.
Montakino. Tuscany. Italy
Hand-harvested In early October
Fermentation: Fruit is pressed
then fermented In stainless steel
tanks for 35-40 days during
which time full maloactic
36 months in large Slavonian oak
barrels or botte, then bottle aged
an additional 12 months in bottle.
Pale ruby colour with garnet
reflections. Supple rea fruit
expression on the nose, light
Incense note on the palate and
gently savoury drtve.
Lively acidity in perfect balance
with sweet and refined tannins.
Long mineral and salty finish.