The Brunello di Montalcino originates from an accurate bunches selection during grape harvesting. The grapes are those coming from the oldest vineyards and has an above average yield, optimal for a long lasting and more elegant wine. Fermentation begins immediately after the destemming and goes on for about 12-15 days. Afterwards the raking begins; part of the wine is put into stainless steel barrels for the malolactic fermentation and the remaining is put into french durmast drums. After the malolactic fermentation, the wine is placed into Slavonian durmast barrels and ages for about one year before being put into french durmast drums for 14 months to finish the ageing process. At the end of the ageing process, the wine is put into steel barrels and prepared for the bottling process.
Red meats, roasts, noble game.
After the malolactic fermentation, all the wine is placed in Slavonian oak barrels and refines for about a year and then is racked into French oak casks, to finish the refinement for about 14 months.
it begins immediately after the destemming of the grapes and lasts for about 12-15 days.
Concentrated, enveloping, ethereal aromas, with notes of black cherry, berries and vanilla
The flavor is strong, rather tannic in its youth, soft and persistent
1,5 Lt Magnum
|Enoteca di Piazza||100/100|
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