The grapes were sourced from the Montalcino area, specifically in the Western and Southeastern regions. Characterized by draining, flaky galestro soil and a mild climate, these vineyards ensure the grapes reach a gradual and complete ripening. Harvested at the beginning of October, the grapes are destemmed and gently pressed before fermentation in stainless steel tanks. After fermentation, the wine is then matured in Slavonian oak casks for about three years, leading to a complex, structured, elegant wine of great longevity. Once the wine is stabilized, filtered and refined, it is then bottled.

Brunello di Montalcino is a wine that stands up to savory fares such as Tortelli all Magellan, Florentine steak, and wild game such as boar and pheasant. It also pairs particularly well with white truffle and mature cheeses.

“Sturdy, chalky tannins and a woodsy entry, with aromas of dried violets. Beet root, pennyroyal, vanilla, and red cherry create an elegant effect on the palate. A bright, vivacious personality with keen acidity.”

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