Brunello di Montalcino is certainly our most representative wine, not only because it boasts the largest production but above all because it contains the true soul of Le Chiuse.

Given the origins of Le Chiuse and the importance of the soil, the approach is necessarily traditional in style, aimed at preserving our history and terroir in the DNA of the wine.
The harvest generally takes place earlier than the average for the area, thus maintaining good acidity to preserve the elegance and verticality of the wine and helping its longevity.
To obtain the right structure and volume, only medium-small bunches are used which, once manually selected, in less than half an hour, are destemmed and planted by fall in steel and concrete fermenters.
Fermentation takes place with the aid of only indigenous yeasts in order to develop its own organoleptic characteristics in the wine. The maceration period is approximately 20 days, characterized by repeated pumping over and punching down for better polyphenolic extraction.
The aging in wood is exclusively carried out in large 30HL Slavonian oak barrels for a period of approximately 3 years; the aim is therefore to allow the wine to breathe but without being excessively influenced by the wood, respecting its natural evolution.
It is bottled and aged for about a year before going on sale in rooms naturally suitable for aging.
Every year we try to obtain a wine that can enclose the elegance of Sangiovese within the typical structure of Montalcino, expressing Le Chiuse in its essence.