Name

Brunello di Montalcino

Grape variety

100% Sangiovese

First year of production

2008 as Rosso di Montalcino, since 2015 as Brunello di Montalcino

Alcohol

14.5%

Number of bottles produced

13,000

Farming system and density

Spurred cordon, 6600 plants per hectare

Soil

Calcareous marl of oceanic origin

Yield per hectare

25 quintals

Collection

Manual during the first week of September

Yeasts

Indigenous people

Winemaking

Fermentation and maceration for 50 days in open wooden vats. Initially 80% of the fermentation is accompanied by open pumping over. While the final part of the fermentation takes place with a submerged cap (Piedmontese).

Refinement

24 months in large oak barrels, followed by 18 months in concrete tanks

Tasting note

An intense ruby red, richer than wines from our other vineyards. On the nose it expresses itself as a symphony of aromas ranging from the intense smell of blood orange and violet to the fresh balsamic note of aromatic herbs. The expression of this vineyard is characterized by a creamier and silkier texture combined with a fun and vibrant salinity. | The 2018 vintage was milder with some refreshing rains in early September. The wines from this vintage are certainly rich and Mediterranean, but it is considered that with appropriate cellar management, making greater use of the concrete rest, they will still offer an interesting dynamism. And a long aging period.

Availability

0.75L - 1.5L - 3L