Terroir: a complex composition of sandy loam with a high content of rock material, marl, interspersed with clay. Parts of the soil show ferrous red earth, known as Terra Rossa. This high rock content creates soils that are well drained, which is a great advantage in wet years, while the clay content has good water retention qualities, replenishing the vines in hot years. The vines are cordon spur trained with only four spurs each, resulting in a very low yield of 45-55quintals/ha.
Age of the vines: 22-30 years old
Vinification:. Grapes are handpicked and gently put into small crates and with not more than 10kg per crate to avoid weight on the grapes and damage to the skins. As soon as the grapes have arrived in the cellar, they are only lightly crushed and without any added sulphites led into tronconic wooden fermentation vats for a 72-hour cold soak. The wine is fermented naturally by indigenous yeast. Daily pumping over or remontage is used for extraction. Delestage is executed twice to remove the seeds and thus prevent the leeching out of bitter components and supply the natural yeast with plenty of oxygen, to help them multiply as quickly as possible to secure a quick and even fermentation. The wine stays on the skins for at least 45 days while malolactic fermentation will be concluded around late November. It is at this point the wines are racked into barrels for six months with daily battonage to keep the fine lees suspended in the young wine, followed by 50 months in 28hl oak cask.
|Brunello di Montalcino Riserva||Login||Bottle (75cl)||2012|
|Brunello di Montalcino Riserva||Login||Bottle (75cl)||2007|
|Brunello di Montalcino Riserva||Login||Magnum (150cl)||2007|