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.

Harvest Note
A wet winter and repeatedly low temperatures, followed by a rainy spring (especially from the end of April to mid-June), caused an early and vigorous vegetative growth. This slightly anticipated season gradually balanced itself out over the month of July. A warm summer with steady temperature variations favored an optimum richness of the must, in terms of both sweetness and aroma. The grape harvest took place in the first ten days of September. Currently, the wine’s descriptors are spicy, ethereal, and elegant, with a fragrant aroma when young.
Tasting Note
Complex aromas with persistent and rounded flavors of spices and mushroom. Great structure persistent with noble tannins.
Technical Data
GRAPES: 100% Sangiovese
APPELLATION: Brunello di Montalcino DOCG
PH: 3.45
ACIDITY: 5.4 g/L
ABV: 14%
AGING: 4 years in Slavonian oak barrel and 6 months in bottle
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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