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Brunello di
Montalcino D.O.C.G.
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Characteristics of the soils: The terrain in which the vines that yield this Brunello di Montalcino grow consists of a fresh clayey base with a rich content of crumbled rock. Because of that characteristic, the vines are not subjected to severe shortages of water in the final stages of ripening. Altitude and gradient: The vineyards are situated at an altitude of 130 meters (426 feet) with slopes varying from 5% to 10%. Exposure is to the southwest. Grapes used: 100% Sangiovese Grosso Training system: Spurred cordon Planting density: 4,180 vines per hectare (1,692 an acre) Production
techniques: The grapes, picked at the end of September,
beginning of October, are soft-pressed and fermented in stainless
steel tanks at a controlled temperature of 28-30° C. (82-86°
F.). The noble components of the skins are extracted through frequent
pumping over and punching down of the cap. Maceration of the skins
lasts from 18 to 21 days. |
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Sensory characteristics: a ruby red color with garnet shadings; outstanding aromatic complexity with notes of spices, vanilla and ripe fruit, a bouquet of extreme finesse. Dense, compact and encompassing tannins. The wine is amply structured with a decidedly long and soft finish. Food matches: The substantial structure of the wine makes it an ideal match for the finest dishes based on game and other aromatic and richly flavored preparations. It combines well with aged cheeses. Longevity: Because of the complete phenolic maturation of the skins, this Brunello's tannins develop additional fullness and softness through fining in the bottle, beginning at the moment the wine goes on sale and continuing for some years afterward. The same is true of the aromatic content.
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