METHOD & PRODUCTION
Grapes are sourced from 4 diffrent Brunello vineyards, Carpazo, La Caduta, Il Cassero and San Piero Caselle.
During the first two days of the fermentation, special attention is paid to the seeds, which are eliminated if they are not ripe enough. The primary fermentation takes 7 days, at controlled temperatures between 28 and 30 °C, and is followed by delestages and pump overs. Because of the superb quality of the skins, the wine is kept in contact with them for a further 10/15 days. The wine is aged for at least 2 years in the traditional 80 hectolitre Slavonian and 50 hectolitre French oak, followed by at least 4 months ageing in bottle before the wine is released.
TASTING NOTES
Ruby colour, tending towards garnet with age. A complex and ample bouquet, wild berry fruit, tea leaf and orange peel. Palate is dry, firm, both delicate and austere. Very long length and persistent tannins on the finish. Classic Brunello.
