In a classic appellation as Montalcino. w© follow a really unique approach. Only top quality and extremely age worthy clones of Sangiovese are used for the production of our Brunello di Montalcino. Grapes are hand harvested in small crates and vinified In stainless steel tanks with temperature control.
Genti© extraction techniques as punching down and delestage are used in combination with a long maceration on the skins - almost two months - to exalt the quality of the fruit and the expression of the terrolr.
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.
Wine type: DOCG
Region: Montalcino. Tuskany, Italy.
Grapes: 100% Sangiovese
Winemaking: Harvest Hand-harvested in early
Fermentation: Fruit Is pressed then fermented in stainless steel tanks for 35- 40 days during which time full ma Io lactic fermentation occurs.
Aging: 36 months In large Slavonian oak barrate or botte, then bottle aged an additional 12 months in bottle