Brunello di Montalcino 2003
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Il Brunello di Montalcino is the most important wine produced by the winery. It is made using 100% Sangiovese grapes which are cultivated with great care and attention.
After a long fermentation on the skins the wine is matured for three years in Siavonic oak barrels of about 30hl and it is kept for at least a further 6 months in bottles before being sold. The wine is clear, of a ruby to granate colour, it has an intense but characteristic nose of red fruits and a hint of vanilla. The tannin levels are good and the wine has a fine structure. If it is kept correctly the wine should age well.
| Grape variety | 100% sangiovese hand picked | ||
| Harvest | first week of October | ||
| Climate | dry, breezy | ||
| Vines per hectare | 4000/5000 | ||
| Yield | 70 quintals grape / hectare | ||
| Growing system | branched cordon | ||
| Vinification | spontaneous fermentation with naturally occurring yeasts, maceration at a temperature of 30/33° for about 20 days, frequent repressing. | ||
| Ageing | 36 months in oak barrels of 30 Hl + 6 months in the bottle. | ||
| Colour | limpid, ruby tending towards garnet red. | ||
| Perfume | intense, persistent, ample, ethereal with the scent of the forest floor, aromatic wood, small red fruits, a touch of vanilla and jam. | ||
| Taste | dry, warm, tannic, elegant and harmonious with long, aromatic aftertaste | ||
| How to serve | in large crystal glasses at a temperature of about 18°, it is advisable to decant the wine into a caraffe for improved oxygenation. | ||
| Serve with | roast red meat, game, mature cheese. | ||
| Storage | keep the bottle lying down in a cellar at a constant temperature of 15°, in the dark, free of noise and odours. |
Informazioni aggiuntive
- Alcohol content:14.00
- Dry extract: 31,2 g/l
- Total acidity: 5,6 g/l
- Volatile acidity:0,70 g/l
- Number of bottles produced: 400
