Brunello di Montalcino

A full-bodied, elegant Sangiovese with a classic Tuscan profile—dark fruit, black cherry, and noble oak—built for long aging and a persistent, dry finish.

Winemaking process

Destemming, soft pressing, fermentation in stainless steel at 28–30°C. Skin maceration for 20–25 days with extraction managed by délestage (once per week) and pump-overs (decreasing through the process). Aged minimum 30 months in 32 hL Slavonian oak barrels, then 4 months in bottle.

Tasting notes

Brilliant red with burgundy reflections. Intense bouquet of wild black fruits, black cherry, and noble wood. Warm, dry, persistent palate.

Food pairings

It can be served with roasted meat, game, braised meat and ripe cheeses like Pecorino cheese.