Brunello di Montalcino

Area of production: Small, hilly area in the comune of Montalcino. The grape growers belong to the Cantina di Montalcino, near Siena
Grapes: Sangiovese 100%

Maceration on the skins takes place during fermentation and lasts approximately 15-20 days, together with frequent, gentle pumping over. Temperature control (30-32°C) during fermentation encourages good colour, the structure characteristic of Sangiovese and supple tannins.
The wine remains in slovenian oak casks for at least two years before bottling.

Clear, purple-red in colour, with good depth and 'legs' indicating the certain structure. Intensely perfumed on the nose, with fruit aromas including blackberries, blackcurrants and cherries a dominant theme. In the mouth, the wine is full bodied, with tremendous depth and richness, attractive fruit and well balanced acidity.