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 36 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


8.520 bottles

Organoleptic characteristics

Colour  ruby red with red reflexes
Aroma: fruit and richness
Flavour dark chocolate and sea salt character. Long and intense final.
Wine and food pairing: broiled meats or game, mature cheeses.

Chemical analysis

Alcoholic strenght ml/100ml: 14,5
Total acidity g/l: 5,47
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