Wine: Poggio alle Mura
Variety composition: Sangiovese.
Denomination: Brunello di Montalcino D.O.C.G..
Alcoholic strength: 15,5% vol.
Soil: area characterized by slopes with a good slope where the soils develop on continental sediments, clayey of a reddish color with a notable presence of stones and pebbles.
Training system: spurred cordon Banfi sapling.
Plant density: 4200 – 5500 plants / ha
Yield per hectare: 60 q / ha.
Fermentation: at controlled temperature (25°-30° C) in combined stainless steel and Horizon French oak vats.
Aging: 40% in 60 and 90 hl French oak barrels and 60% in 350l French oak barrels for 2 years.
Suggested serving temperature: 16°-18° C.
First vintage produced: 1997.
Limpid, intense garnet red color, consistent.
The olfactory examination highlights a bouquet of broad and complex aromas. Floral scents reminiscent of a potpourri of red flowers such as lavender and delicately withered geranium, followed by fruity notes of plum, cherry durone and candied raspberry jelly. The balsamic component reminiscent of fir resin is evident, with elegant spicings of cinnamon, cloves and nuances of licorice root.
The sip is generous, opulent, and rich. Important and well-polished tannin. Good taste olfactory persistence. Sample of fine quality and great freshness intended for long aging.
It is recommended in combination with stewed wild boar.
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