Type: Red wine
Appellation: Brunello Di Montalcino
Varietal: Sangiovese, also called Brunello di Montalcino
Vineyard Areas: Montalcino Hills
Training system: cordon spur training system
Vine density: 3,000 per hectare
Yield of grapes in wine: 50 hl/ha
Soil: Clay and limestone
Harvest: Middle of September
Wine-making: After de-stemming the grapes are not crushed, in order to keep the berries intact, assuring softer tannins and greater color extraction. Selected yeasts are added and the fermentation starts at a controlled temperature of 22-25° C (70-75° F) for about ten days. The wine is left in contact with the skin for about 20 more days, after which it's racked. Then the bacteria are added and the malolactic fermentation takes place, lasting about 14 days. Aging: 36 months in large 18-22hl medium toasted Slavonian oak barrels, and two years in the bottle .
Food Pairing: meat dishes, such as steak, ox tail, or game paired with mushroom sauces and old cheese as well.
Serving temperature: 18°- 20° C (64°- 68°F)
Glass type: balloon