Montalcino’s vineyards are sheltered by Mount Amiata and kept dry by sea breezes from across the hills to the west. Densely planted vineyards produce low average yields, allowing wines with concentration, complexity and considerable aging potential. Fermentation took place in stainless steel vats at a controlled temperature. Maceration lasted about 15 days in steel vats before malolactic fermentation in oak barrels. The wine was aged in large Slovenian oak casks for three years and then one year in bottle before release.

93 Points
2018 vintage
92 Points
2017 vintage
Harvest Note
2013 was an outstanding year for wine in Tuscany. A relatively cool vintage, especially in August, resulted in long, slow ripening, which produced fresh acidity levels and supported tannin maturation without excessive sugar levels. “Thanks to good [vineyard] management, the result was outstanding,” said Giovanni Folonari. “All the grapes were in perfect shape and great balance. Although it’s still early for a precise judgment, this year looks like one of the best [years] since 2001.”
Tasting Note
Complex aromas with persistent and rounded flavors of spices and mushroom. Great structure persistent with noble tannins.
Food Pairing
Pairs well with beef and lamb, and hard aged cheeses.
Technical Data
GRAPES: 100% Sangiovese
APPELLATION: Brunello di Montalcino DOCG
PH: 3.41
ACIDITY: 5.4 g/l
ABV: 14.36%
AGING: Three years in Slovenian oak casks and then one year in bottle before release
Unique Selling Points
  • A Brunello of considerable aging potential
  • Matured for a total of 4 years in cask and bottle before release

About the Grape

Sangiovese has aromas of black cherries with alluring wood, smoke, tar and herbal notes. The best wines made from this grape have incredible complexity, depth, finesse and power.
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