Brunello di Montalcino D.O.C.G.

11th position in the Top 100 2009 of Wine Spectator

Production Area: Montalcino
Mixed Grapes: 100% Sangiovese Grosso
Terrain: the soil formed through several geological eras and now has got a wide variety of minerals; there are areas rich in limestone mixed up with sand made by schist of limestone and clay. mostly clayey areas and less sandy. areas formed thanks to sediment tran- sport (alluvium)
Growing system: spurred cordon with dug soil
Density: 500 vines/hectare
Vines/hectare: 45hectolitres
Altitude: 500 metres
Microclimate: The climate is typically mediterrane- an, with showers concentrated in autumn and spring. The middle hill area is frequently windy, which is ide- al to keep the vines healthy. The climate is generally mild, with a high rate of sunny days during the whole vegetative phase: these conditions guarantee a gra- dual and complete ripening of the grapes
Production Process: manual harvest when the grapes are perfectly ripe. alcoholic fermentation with controlled temperature (26°C) for about 10-12 days on the skins. malolactic fermentation in steel vats. Refining in 2500lt Slavonian oak barrels for 30 months and in 225 lt French oak barrels for 20 mon- ths. Further refining in bottles for 4 months before the sale.
Organoleptic Properties: Colour – ruby red ver- ging to garnet-red; Bouquet – very intense, lingering, with hints of cherry fruit and spices; Taste –well-ba- lanced, with velvety tannins and a long aromatic grip on the palate
Alcoholic Gradation: 14,5% VOL
Serving temperature: 22°C
Pairings: Seasoned cheese, red meat, roasts, braised meat, game.