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The grapes of the various vineyards are fermented separately in a traditional way, in stainless steel vats of about 60 hl (but for three years also in wooden vats from 50HL) at a temperature of about 30/33 ° for about two / three weeks
(Temperatur und Dauer sind eine Funktion des Weinbergs, die Qualität der Trauben und Wein, die sie bestimmt sind).
Am Ende der alkoholischen Gärung wird der Wein in Holz, wo Säureabbau durch die Steuerung der Umgebungstemperatur hervorgerufen übertragen. Der Wein im Holz erfolgt in einem Keller Keller und Kontrolle von Temperatur und Luftfeuchtigkeit.
The wines produced by the company are:
Brunello di Montalcino:
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.
Rosso di Montalcino:
The Rosso di Montalcino is produced using the same Sangiovese grapes as the Brunello with the same procedures. It is matured for a year in Slavonic oak barrels of about 30hl. The wine is ruby red incolour. It has an intense nose with notes of red fruits. The wine is full-bodied with a good structure. The wine may be aged further for a couple of years.