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 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

Production

14.000 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: 13,85
Reducing sugars g/l: 1,7
Non reducing extract g/l: 32,60
Total acidity g/l: 5,94
Total SO2 mg/l: 150

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