Terroir: a complex composition of sandy loam with a high content of rock material, marl, interspersed with clay, friable shale and red ferrous earth high in mineral substances
Age of the vines: 22 years old
Vinification: Grapes are handpicked and put into small crates. After the grapes have arrived in the cellar they are destemmed and lightly crushed. This is followed by a cold maceration of up to 48 hours at not more that 12°C in wooden fermentation tanks. The alcoholic fermentation takes place in tronconic vats of Slavonian oak using indigenous yeast only. No sulphites are added at any point during the period of maceration and fermentation, thus enabling the yeasts to work more efficiently. The fermentation temperature can be as high as 28 to 35 degrees Celsius depending on the vintage. Several daily operations of manual pigeage (punching of the cap), delestage (rack and return) as well as remontage (pumping over) are performed. The wine remains on the skin for a prolonged maceration of up to 30 days or more, after which 10% of the wine is racked off into 225 litre oak casks while regular battonage keeps the fine lees in suspension. 90% is racked off immediately in large Slavonian oak cask where it remains for 35 months. During the entire winemaking no additives apart from low levels of sulphur dioxide are used.
Produced with certified organic grapes (ICEA) only
|Brunello di Montalcino Helichrysum||Login||Bottle (75cl)||2013|
|Brunello di Montalcino Helichrysum||Login||Bottle (75cl)||2012|
|Brunello di Montalcino Helichrysum||Login||Magnum (150cl)||2010|