Brunello di Montalcino

Località Sesta, Castelnuovo dell’Abate, on a slope facing south, which gradually descends from 400 to 200 metres above sea level. All the vineyards are over 10 years old, and they are considered among the most suitable for the production of Brunello di Montalcino since they are sheltered from cold northern winds, while they benefit of the warm Maremma currents, thanks to the proximity of Monte Amiata which favours a mild micro-climate, ideal for the healthy and full ripening of the grapes.

tendentially clayey, rich of lime, mixed with large tuffaceous areas, mainly sterile, formed by the decomposition of original rocks, in particular galestro and alberese

The type of cultivation is the “spurred cordon”, with 2.5 x 0.70 m planting density, and maximum grape production per hectare of 7000 kg, according to the production booklet.

Picking of the grapes takes place manually during the first half of October.

soft pressing of the grapes, followed by fermentation at a controlled temperature around 28-30 °C. The maceration times of the grape skins are fairly long (approx. 20 days), followed by a malolactic fermentation and natural stabilization phase of the wine in stainless steel vats, until the spring after harvesting

Then the wine begins its aging phase, which lasts 36 months as foreseen by the production booklet, in 50 hl and 80 hl- barrels made with English oak, and it is bottled without any filtering operation, where aging continues - in a place with constant temperature and humidity, protected by artificial and solar light - for six/ nine months, where it develops its typical ‘’bouquet’’, prior to being sold, only after January 1st, 5 years after harvesting

A the Eye: Great kind and bold wine, of ruby red colour that fades with aging, with light burgundy reflexes.
At the Nose: The scent is intense, characteristic but at the same time delicate and harmonious, with light fragrances of vanilla, spices and blooming vineyard.
At the Mouth full, warm and persistent taste, extremely harmonious and savoury. The older Riserva wines boast a net "goudron" and "fire striker" taste.

The extreme elegance and refinement of this wine make it ideal to accompany roast meats, game, Parmesan cheese or aged Pecorino cheese.

at 18° C. For perfect tasting, uncork and pour out a bit of wine, at least 2 hours prior to serve it, or oxygenate it in a suitable decanter.