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Grapes: Sangiovese in purity
Form of cultivation: spurred Cordon
Geographic exposure: south, south-west
Altitude minimum and maximum of the vineyards: about 200 to 400 s.l.m.
Density of vines per hectare: 4500 plants
Yield per hectare in grapes: 65 quintals per hectare
Harvest period: from 20 September to 4 October
Method of harvest: manual
Length of maceration: 15 to 18 days
Fermentation temperature: maximum 29°C
Maturation and bottling: In Slavonia oak barrels from 20 to 30 Hl for a period of 36 months, stainless steel 12 months
Minimum ageing in bottle: 4 months minimum
Alcohol: 14,00% vol.
Total acidity: 5,70 g/l
Production: 60,000 bottles
Food pairings: The elegance and the harmonious body of brunello di Montalcino allow for combinations with highly-structured cuisine ecompositi such as : Roasts and red Meats, game-both feather and fur, wild boar and pheasant in particular, possibly with mushrooms or truffles.
The Brunello di Montalcino and also wine an excellent accompaniment for cheeses: tome matured, parmigiano reggiano, aged pecorino cheese.
It goes perfectly with international dishes based on meat or with complicated sauces. The Brunello di Montalcino for its characteristics, it can be enjoyed as a meditation wine.
Service temperature: 18° - 20° C.