Brunello Di Montalcino

Serve with a fine roast leg of lamb with rosemary or “Bistecca alla Fiorentina”, Tuscan-style steak. Also a great match for more rustic dishes such as Tuscan sausages and beans or pappardelle (large pasta strips) with wild boar or hare sauce. All savoury, ripe cheeses.

The estate's 8.5 hectares of specialised vineyards are planted with one single variety: Sangiovese Grosso. The various vineyards are of diverse age (2 to 30 years old) and density (3,500 to 4,500 vines per hectare). They are grown with the low spurred cordon method and produce less than 8 tons of grapes per hectare. Harvest takes place at the end of September / beginning of October and is entirely hand-picked ensuring a careful qualitative selection of grapes.

At the end of the alcoholic fermentation, the wine is first matured in stainless steel and then placed in barriques for 12 months. Subsequently it is moved to large 20-40 hl barrels where it rests for another 12 months. Therefore, as required by the regulations governing the production of Brunello, the wine spends 24 months in wood. After this period, the wine is left to refine in the bottle for a period of 10 months instead of the 4 months normally required for a classic Brunello. This extension is due to the unique characteristics of this product, which requires a longer period of evolution in the bottle.

The wine ferments in stainless steel during the first 15 days and is frequently pumped-over.

The property is situated on the north-east side of the Montalcino hill at less than 4 km from the historical village. It consists of approximately 45 hectares dedicated to various agricultural activities; 8.5 hectares are reserved to the cultivation of grapes for Brunello di Montalcino; the property is also well known for its production of high quality olive oil. Owner and hands-on manager of the farm is Marco Mantengoli.