Brunello di Montalcino 2003


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