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 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

Production

6.071 bottles

Organoleptic characteristics

Colour red with reflexes
Aroma: burberries and chocolate, note of citrus
Flavour: strong tannins and lightly finish.
Wine and food pairing: broiled meats or game, mature cheeses.

Chemical analysis

Alcoholic strenght ml/100ml: 14
Total acidity g/l: 5,9

TECHNICAL SHEET AVAILABLE HERE:

Brunello di Montalcino DOCG 2012 l’Olivare