Terroir: Around San Polino the soil is 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. For the plot to the north of Montalcino the soil shows more presence of sand and marl.
Age of the vines: 18 years old
Vinification: grapes are handpicked and put into small crates. The crates never contain more than 10kg of grapes to avoid undue weight and pressure on the skins. We process the grapes immediately to avoid any chance of an uncontrolled spontaneous fermentation in the harvesting boxes.
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. The fermentation temperature can be as high as 28 to 32 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 stays on the skins for approximately 45 days, after which the wine 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.
|Brunello di Montalcino||Login||Bottle (75cl)||2013|