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)
36 months of aging in bigger barrel followed by 2 months in cement vats
This wine feels full and compact but at the same time it's slender and with a nice minerality, the result from growing on white marn, soil which reins over the south east side of Montalcino. In the nose, it expresses itself as a symphony of balanced aromas ranging from the intense smell of red-oranges and fresh mediterrean herbs. Each sip is rich, juicy and dynamic, intriguing and fun, telling the story of a wine that with time will show many interesting sides of its personality.
