Our Brunello di Montalcino is produced only with Sangiovese Grosso grapes from our own vineyards.
The bunches are rigorously selected for quality and hand-picked into small boxes. Following a gentle pressing, the must undergoes a pre-fermentation at low temperatures in steel and wood fermenters. The alcoholic fermentation takes place rigorously under temperature controlled conditions for 22 days at 30-32°C.
An extended maceration and frequent pump-overs, punch-downs and delestages optimize the extraction from the skins. The malolactic fermentation is completed in concrete vats before the wine’s ageing phase, which includes 12 months in 25 hl oak casks and another 12 months in 225 litre French oak barriques.
Subsequently the wine matures for another year in glass-lined cement vats. A mere static settling, but no filtration, complete the wine making process before its final bottling and its 8 months later release into the market.
Of intense ruby color, our Brunello shows on the palate alluring aromas of very ripe red berries and delicate spices, while the full body is gratifying and persistent, with outstanding minerality. Remarkable tannins, soft and creamy in texture, confer concentration and aging potential to this wine, a real “Cru” of great distinctiveness.




Brunello di Montalcino DOCG Vendemmia 2007 (Pdf fact sheet) >>

Download pdf of the previous harvests:
1997  -  1998  -  1999  -  2000  -  2001  -  2002
2003  -  2004   -  2005  -  2006