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 20 days
Malolactic fermentation in stainless steel vats or in barriques
Oak-ageing duration 24 months in 225 l.-mid toasted-French oak barriques
Type of stabilization of the product Natural
Bottle ageing minimum 8 months
Recognitions Gold Medal 2005 Los Angeles County Fair Wines World Competition


10.500 bottles plus 120 Magnum bottles

Organoleptic characteristics

Colour intense ruby red with garnet red reflexes
Aroma intense, fruity and spicy
Flavour well-balanced, firm, with a rich texture of close-knit tannins. Long final pleasant sensation
Wine and food pairing broiled meats or furred game, mature cheeses

Chemical analysis

Alcoholic strenght ml/100ml: 13,66
Reducing sugars g/l:
Non reducing extract g/l:
Total acidity g/l:
Total SO2 mg/l:
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