Brunello Di Montalcino

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

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. Brunello di Montalcino "Il DiVasco" is the realization of a decade-long dream of achieving the highest possible expression from the union between the Sangiovese grape and the Montalcino territory. In search of such excellence Marco Mantengoli – the current owner of La Rasina – left no stone unturned, selecting only the best soil on the property, the best rooted cuttings and placing the utmost care in the choice of every material and in the conduction of every single phase of production. The wine is named after Vasco Mantengoli, who first conceived this project and worked indefatigably to bring it to completion. DiVasco is produced only during vintages characterized by exceptionally favourable conditions, when the selected vineyard can express its highest potential.

At the end of the alcoholic fermentation, the wine is placed in barriques for 12 months. During this period malolactic fermentation takes place and the wine is racked several times. Subsequently it is moved to large 20-40 hl barrels where it rests for another 14 months. After this period, the content of the various large barrels is assembled and the mass is left to rest for another 10 months. Finally, bottling takes place and the product is allowed to settle in bottle for another 6 months.