Brunello di Montalcino goes perfectly with game based dishes such as stews, braised meats, wild boar, guinea fowl or duck based but also roasted veal and pork. First courses rich in seasonings such as with wild boar ragout, or Tuscan Pappardelle. Brunello di Montalcino, especially if more advanced, is also very convincing with very mature rich cheeses.
Soil composition: clayey mixture, very rich in skeleton
Average altitude of the vineyards: 250/350 MASL
Density of plants per hectare: 4.500
Training system: unilateral cordon spurred
Grape varietals: Sangiovese grosso called “Brunello” in Montalcino
Harvest: Manual selection of the grapes in perforated boxes delicately discharged directly onto the vibrating table that allows the grapes to be dosed evenly, facilitating the staff who will go through the manual selection on the sorting table. 6 employees carefully check the grapes, so as to be able to remove unwanted components, such as spoiled, unripe grapes and bunches, leaves and foreign bodies before reaching the destemmer hopper.
Vinification: Intense extraction with frequent pumping over in the initial stages of fermentation, followed by long, quiescent maceration on the skins. Accurate temperature control, the maximum of which is raised to 31 degrees centigrade and allowed to freely drop until racking.
Aging in wood: 30 months in Slavonian oak barrels selected by Stockinger
Refinement in the bottle: Minimum six months in a conditioned room.
COLOR: Intense ruby red with garnet notes, limpid.
BOUQUET: enveloping and intense, ethereal aroma with fruity notes, well blended with the sweet woods with which it is refined.
FLAVOR: Soft and elegant in a powerful body
SERVICE: At a temperature of 21 ° centigrade, in glasses created for Brunello di Montalcino wine