Brunello di Montalcino
Sangiovese 100%
Production: 30,000 bottles
Harvest period: early October
Soil structure: soil mixed with clay, sand and marl
Vineyard altitude: 400 meters above sea level
Training system: Spurred cordon and Guyot (Tuscan inverted)
Plant density: 6000 plants / ha.
VINIFICATION AND AGING
The harvest normally takes place during the first weeks of October, with a production of 60 quintals per hectare. the manually harvested grapes are selected in the vineyard and then before destemming in special sorting tables and on the ascent ramps that lead them to the destemmer. after alcoholic fermentation in steel tanks, malolactic fermentation follows and aging in wooden barrels of 20-40 hectoliters. The production disciplinary provides for a minimum period of aging in wood of 24 months, in La Serena we expect the natural aging process which is never the same but depending on the grapes and the vintage it can reach up to 30 months.
Organoleptic characteristics
Intense and brilliant ruby red with refined garnet reflections. Complex bouquet full of expressions with an attack of fresh and inviting fruity notes, especially small black berries, followed by subtle sweet spicy hints and elegant balsamic hints with a dried tobacco leaf finish. Long, lively and at the same time silky tannins, well supported by a good level of acid freshness, a large volume and an opulent body with an admirable final result in terms of harmony, integration and balance of the components.
Food matches
Due to the complexity typical of this Brunello we recommend structured dishes, characteristic of the Tuscan tradition, based on meat and game. Excellent paired with aged cheeses for an after meal for meditation. This brunello is able to withstand a long aging. Average alcohol content 14.5% vol. Average total acidity: 5.8 gr / l. Average dry extract: 32. Serving temperature 15 ° – 18 ° C