2008 as Rosso di Montalcino from 2015 as Brunello di Montalcino
Number of bottles produced
Vine training system and density
Spurred cordon with 6.600 plants per hectare
Oceanic marl rich in clay and limestone
Manual during the first week of September
Fermentation in big open-top casks for 20-25 days, the first 80% of the fermentation is carried out alongside open pump overs, whereas the remaining 20% of the fermentation is done piemontesina-style (infusion)
24 months of aging in bigger barrel followed by 18 months in cement vats
A deep ruby red, richer when compared to wines grown from our other vineyards. In the nose, it expresses itself as a symphony of aromas ranging from the intense smell of red-orange and violets to fresh balsamic herbal notes. This vineyard is characterized by a more creamy and silky taste coupled with a fun and vibrant saltiness. Wines from 2019 are certainly rich and Mediterranean.
