Brunello di Montalcino DOCG
Altitude of Vineyard:
500 mt. s.l.m
Yeald per Hectare:
50-60 ql. per Ha
The Brunello di Montalcino is fermented in steel tanks at a controlled temperature for 20 – 25 days, with repeated follage to obtain all possible components from the skins.
Following fermentation, malolactic conversion and a brief decantation, the Brunello di Montalcino is aged in small Slavonian and French oak casks for around 36 months. The outcome is a wine of excellent structure, complexity and depth.
4 months. The wine is released during the 5th year following the vintage.
Tasting and Food Pairing:
Deep ruby red to garnet in colour. Elegant and intense on the nose. In the mouth, dry, full, warm and persistent. Pairs well with tasty pasta dishes, game, roast meats and mature cheeses. Wine well suited to long ageing.
Suggested serving temperature: