DENOMINATION:
Brunello di Montalcino DOCG.
GRAPE VARIETIES:
100% Sangiovese.
SOIL:
Marl, ancient clay with a high concentration of limestone.
ALTITUDE:
Between 280 and 310 meters above sea level.
VINEYARDS:
From 55 to 12 years.
TRAINING SYSTEM:
Spurred cordon and guyot, organic farming, limited production per vine.
VINTAGE DESCRIBED BY FRANCESCO MONARI,
TECHNICAL DIRECTOR AND AGRONOMIST:
Warm winter, infrequent rainfall, but sufficient to meet the needs of the aquifers.
The months of June and July were perfect, characterized by some rain and a
beautiful temperature range. At the end of July and the beginning of August there were
very hot weeks with the vineyards reacting very well without going into
water stress. A late summer rain allowed to maintain a gradual and
homogeneous maturation.
HARVEST:
Mid-September.
VINIFICATION:
Cold pre-fermentation maceration for about four days, followed by fermentation in
steel and natural cement tanks at a controlled temperature below 26 degrees for a total
of 3 weeks. Malolactic fermentation in cement.
AGING:
About 30 months in Slavonian and French oak barrels of different capacities (10/15/30/50 hl).
The various Brunello parcels are kept separate for the wood aging process at the
end of which the wine is assembled. This is followed by a period in cement tanks
of a few months pre-bottling. Bottling in April and May following the most propitious
moon phases. Long aging in bottle.
TASTING NOTES BY BERNARDINO SANI,
CEO AND WINEMAKER:
Fresh, complex and fruity nose with balsamic final notes. In the mouth it is very vertical
with important but silky and well-blended tannins and a marked flavor that
makes it very gastronomic.
ALCOHOL CONTENT:
14.5% vol.