Brunello di Montalcino


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


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
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