Brunello di Montalcino
Grapes
100% Sangiovese Grosso di Toscana
Vinification and ageing
Vintage first ten days of October
Harvest manual harvest in cases
Vinification soft stemmer-crushing, fermentation at controlled temperature (28°C) in stainless steel, temperature controlled vats for 15 days
Malolactic fermentation in stainless steel vats or in barriques
Oak-ageing duration 24 months in 225 l.-mid toasted-French oak barriques and barrels of 65
Type of stabilization of the product Natural
Bottle ageing minimum 8 months
Production
8.666 bottles
Organoleptic characteristics
Colour ruby red with red reflexes
Aroma: important notes of licorice and mahogany
Flavour very well-balanced with soft tannins. Long final pleasant finish
Wine and food pairing: grilled steaks, braised meats, game, mature cheeses; excellent with wild boar.
Chemical analysis
Alcoholic strenght ml/100ml: 14,5
Total acidity g/l: 5,47