Credits: © Piero Pardini – The Wolf Post – Toscana – Italia
Wine: Brunello di Montalcino
Variety composition: 100% Sangiovese – Brunello biotype.
Alcoholic strength: 14%.
Classification: D.O.C.G. (Designation of origin and guaranteed).
Vine training system: Spurred cordon.
Average age of the vines: 15 years
Cultural treatments: traditional.
Method of harvest: manual grapes and selection of bunches and berries on sorting tables.
Vinification: destemming of the bunches and soft pressing of the grapes. Fermentation temperature control. Maceration on the skins for about 15 days, with frequent pumping over.
Refinement and maturation: at least 24 months in oak barrels of various capacities with 2 rackings a year.
Bottling: by gravity with compensation in a nitrogen atmosphere.
Stop in the bottle: at least 6 months before being placed on the market, in controlled temperature and humidity environments.
Average annual production: 40,000 bottles.
Longevity: over 20 years.
Serving temperature: 16°-18° C.
Limpid, Clear, intense ruby red color with light textures tending to garnet, consistent.
On the olfactory examination the sample has a fairly complex and intense olfactory spectrum: floral, fruity, spicy and toasted. It opens with floral notes reminiscent of a bouquet of slightly withered wildflowers, followed by scents of small dark berries. Spicy notes of peppercorns and cinnamon conclude the examination with toasted notes of tobacco and freshly ground coffee powder. Balsamic nuance.
The sip is soft and warm, the tannin is important but well polished. A pronounced fruity component pleasantly accompanies the entire taste experience.
It is recommended in combination with wild boar alla cacciatora.
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